Pui Shak Diye Ilish (Hilsha With Pui Leaves)

Serves four to five people.

Ingredients:

• Hilsha fish - 4 to 5 pieces (including head pieces)
• Pui shak (also known as Malabar Spinach, Basella Alba etc) - 500gm
• Chopped onion - 4 tablespoons
• Ground turmeric - ½ teaspoon
• Chili powder - 1 teaspoon
• Garlic paste - 1 teaspoon
• Sliced green chili - 4 to 5
• Salt - as needed
  
• Oil - 4 tablespoons
  

Preparation:

• Clean the fish pieces in water and dry.
• Cut the pui leaves and stems into small pieces. Clean and keep aside to dry.

• Add oil in a pan and mix thoroughly with the onion, garlic, turmeric, chili powder and salt.
• Marinate the fish with this mixture.
• Add 2 to 3 tablespoons of water and turn on the heat.

• Once the water starts boiling, stir in the pui stems (not leaves) only.
• Keep covered for 2 to 3 minutes.
• Now add in the pui shak (leaves) and stir some more.
• After another 3 to 4 minutes, turn over the pui shak and mix in the green chili.
• Keep over low heat.

• Cook until the fish and pui shak are soft, and the gravy is thickened.
• Serve hot with rice.