In memoriam : Rummana Zaman

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Pui Shak Diye Ilish (Hilsha With Pui Leaves)

Serves four to five people.

  • 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
  • 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.

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