Name: Laii Patta Maacher Chorchori recipe by Tania Deb at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3
Ingredients: Rohu fish 3 pieces; Mustard leaves chopped 1 cup; Chopped onions 2 tsp; Onion paste 1 tsp; Red chili paste 1 tsp; Onion seeds/ kalonji 1/2 tsp; Oil for frying; Water 1 cup; Salt to taste; Turmeric Powder 1/2 tsp; Mustard Oil 2 tbsp

ABOUT Laii Patta Maacher Chorchori RECIPE

Mustard leaves/ laii saakh in Bengali, is one of the season leaves which only grows in the winter specially in Assam. Popular among the Sylethi Bengali’s and Assamese people. This laii saakh came from my native as we don’t get this here in Chennai. I was so happy to see this as we will be eating them after years.

Ingredients Serving: 3

Rohu fish 3 pieces
Mustard leaves chopped 1 cup
Chopped onions 2 tsp
Onion paste 1 tsp
Red chili paste 1 tsp
Onion seeds/ kalonji 1/2 tsp
Oil for frying
Water 1 cup
Salt to taste
Turmeric Powder 1/2 tsp
Mustard Oil 2 tbsp

Instructions

Marinate fish with salt and turmeric powder, rest for 30 minutes. Deep fry in hot oil until just done and keep it aside
Heat mustard oil in a pan. Add kalonji/onion seeds and stir for a minute. Add chopped onions and saute until tender
Now add onion paste and red chili paste. Saute for 1-2 minutes
Add mustard leaves, salt and turmeric powder and mix well
Add 1 cup of water and the fried fish in it and boil till the leaves are cooked
Serve hot with plain rice

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