Bhedai lota (in Assamese ) or Skunk vine is a green leafy vegetable found in Assam. The tree is a climber. It has many medicinal value. But it's leaves give a distinctive odour when crushed. Yes, it is edible. After cooking it's odour extinguished. Raw banana / Green banana (in Assamese -Kaskol ) is very poular in India as many recipes can be made from raw banana like banana kofta curry, banana pakora , banana chips etc. In Assamese cuisine raw banana is also used to make kaskol pitika( mashed raw banana), Chutney, chicken curry or fish curries together with skunk vine or curry leaves and black pepper. In this Assamese style Fish curry with raw banana, skunk vine and black pepper, pepper plays an important role in providing the hot taste. So this dish is good to eat during cool rainy days to heat up your body.
FISH CURRY WITH RAW BANANA, SKUNK VINE & BLACK PEPPER:
- 4 pieces fish
- 1 bunch of skunk vine
- 1 raw banana
- 1 onion chopped
- 1/2 tbsp ginger garlic paste
- 1/2+1/2 tsp turmeric powder
- 1/2 tsp peeper
- 3 tbsp mustard oil
- Salt to taste
- Peel skin of raw banana and cut into big cube sized pieces.
- Wash skunk vine leaves. Make a fine paste .
- Wash fish prices. Rub with salt and turmeric powder.
- In a pan heat oil. Fry fish pieces. Drain and keep fried pieces aside.
- In the remaining oil, add chopped onions and ginger garlic paste. Fry till translucent. Add turmeric powder. Add raw banana pieces. Cook for few minutes till banana cooked well.
- Now add skunk vine leaves' paste. Add 1 cup of water and bring to boil.
- Add fish pieces, salt and peeper. Stir and cover the pan and cook for 5 minutes in low heat.
- Now the fish curry is ready to serve. Serve hot with rice.