Assamese style Fish recipe with Ceylon Spinach, Modhuxulung and cheery tomatoes

Ceylon Spinach or Water leaf is better know in Assamese as Pirali Paleng (পিৰালি পালেং ). It's a green leafy vegetable whose botanical name is Talinum Fruticosum. The leaves of Water leaf tree are little sour in taste and are used in making fish curry recipe in Assamese cuisine.

Ceylon Spinach

Cheery Tomatoes in Assamese called Kon Bilahi. Cheery tomatoes are bit-sized tomatoes with lots of health benefits. Cheery tomatoes can grow easily and ripen early during summer. It's low in calorie and rich in fiber, potassium and antioxidants.

Cheery tomatoes.

Polygonum microcephalum is a green leafy vegetable found in Assam. It is called 'modhuxulung' in Assamese . It is sour in taste specially used in making tangy dal and tangy fish curries. Many other dishes can also be made by using modhuxuleng. Assamese people are fish lovers and fish curry with modhuxuleng is a very loved and common dish made by almost every household in Assam.

Modhuxulung

The Recipe of Fish with Ceylon Spinach, Modhuxulung and cheery tomatoes

INGREDIENTS:
• 4 fish pieces (any)
• 1 cup chopped Ceylon Spinach
• 1/2 cup chopped modhuxulung
• 10-12 cheery tomatoes
• 2 chopped green chillies
• 1/4 tbsp fenugreek seeds
• 1/2 +1/2 tbsp turmeric powder
• 2-3 tbsp mustard oil
• salt to taste

METHOD:
Wash fish pieces under running water. Rub with salt and turmeric.
In a pan heat mustard oil. Fry fish pieces. Drain and keep aside.
In the remaining oil add fenugreek seeds. When crackling add turmeric powder.
Add chopped Ceylon spinach, chopped modhuxulung and chopped green chillies.
Remove the seeds from cheery tomatoes and add into the pan.
Mix all the ingredients well. Fry till oil separates. Add salt.
Add 1 cup of water. Add fried fish pieces .
Bring to boil . Cook for 5 minutes by covering the pan.
Remove from heat. Serve as a side dish with rice.

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Bhoot Jolokia Pickle / Ghost Chilli Pickle

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An Indian meal is incomplete without a chutney. Chutney is a type of sauce basically a dry base sauce originating from India. There are varieties of chutney recipes which are served with the main course as a side dish or as a dip with fritters, samosa, pakora, idli, dosa etc.

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Peanut and Curry Leaves Chutney 📎Course : Side dish
📎Cuisine : Indian 🔪Preparation Time : 15 minutes
INGREDIENTS:
1 cup peanuts1 bunch of curry leaves 5-6 green chillies 4-5 long coriander leaves Salt to taste water if required
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📎Course : Main Course 📎Cuisine : World 🔪Preparation Time : 15 minutes ♨Cooking Time : 20 minutes 🕞Total : 35 minutes
🍴Servings : 4

INGREDIENTS:

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METHOD:
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INGREDIENTS:
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METHOD:

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INGREDIENTS:
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Hey Guys, I'm Agbaghe Oghenefejiro from Moringa Balm of Gilead, a health blog where I share tips, tricks, and home remedies to help solve family health-related problems. In this blog post, I'm going to share with you the top 5 herbal teas to reduce inflammation.

Inflammation is a condition in which a part or parts of your body experience pains, becomes red and swollen. It can be both beneficial and harmful to your body.There are two main types of inflammation:Acute InflammationChronic Inflammation
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