Fish Cooked in King Tonic (Medicinal plant)

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About:

King tonic (scientific name- Hadystis scandens roxb, Sanskrit name-Prasarini, Hindi name- Gandhli) is a creeper plant which grows in the wild mainly in the hot & humid climate of South East Asia. This medicinal plant emits a rotten smell though the extracted juice has no smell.
The juice extracted by crushing the leaves is used in curries or eaten raw as medicinal potion for certain gastro-intestinal ailments. It also helps reduce uric acid level in blood and relieves joint plain, reduces effects of paralytic attack, improves physical energy and counteracts allergy etc.

Total Time:

30 minutes (Approx.)

Prep Time:

15 minutes

Cook Time:

15 minutes

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.

Tags:

fish