Ingredients:
100g King tonic leaves
250g small fresh water fish
2 tbsp mustard oil
50g garlic paste
5g turmeric powder
1/2 tsp black pepper powder
Salt to taste
1/2 tsp sugar
2g Panchphoron (mixture of five seeds- fenugreek, carom, coriander, fennel, and cumin seeds)
1 bunch coriander leaves
Directions:
Clean and scale the fish. Make small cut marks on both sides of each fish. Rub salt and turmeric on the fish and set aside.
Grind the leaves and extract the juice. Pour juice through a sieve into a bowl.
Heat oil in a pan over medium heat. Put the panchphoran seeds in the pan and fry until they sputter about a minute or so.
Place the fish in the pan and fry for about 2 minutes on each side until slightly brown.
Add turmeric powder, salt, black pepper powder, garlic paste and the king tonic juice and combine well.
Cover and cook over low heat for about 10 minutes until the gravy thickens. Sprinkle sugar and remove from heat. Garnish with coriander leaves. Serve with rice.