100g Asiatic Pennywort leaves
2 tbsp mustard oil
50g. garlic paste
1 tsp turmeric powder
1g panchphoran (mixture of fenugreek, ajowain, fennel, coriander & cumin seeds)
1 tsp black pepper powder
Salt as required
Sugar as required about half tsp.
Clean the fish and make small cuts on both sides of the fish or pierce the body with a tooth pick.
Rub salt and turmeric powder on the fish and set aside.
Grind the pennywort leaves into a fine paste and mix with water to to make about 250 grams liquid mixture.
Heat the oil on a pan over medium high heat. Put panchphoron seeds into the oil and saute.
When the seeds start crackling add in the fish and cook until slightly brown about 5-6 minutes.
Mix in turmeric powder, black pepper powder, garlic paste and salt as required and pour in the pennywort juice.
Cover the pan and cook on low heat for about 10 minutes until the gravy becomes thick.
Sprinkle sugar and remove from heat. Garnish with coriander leaves and serve with rice.