Ingredients:

• Fish – 1 kg, cut into medium sized pieces
• Thekera (or kokum) – 1-2 pieces
• Mustard oil – 2- 3 tbsps
• Green chillies – 2
• Panch -phuran – 1 tsp
• Potato – 3-4
• Salt – 2 tsps
• Turmeric powder – 1.5 tsp
• Lemon juice – 2 tbsp
• Coriander leaves for garnish

Method:

1. Soak thekera in 2 cups of water.
2. Rub some salt and turmeric on the fish and shallow fry it. Keep aside.
3. In the same pan, add panch-phuran, green chilli. When they crackle, add potato, turmeric powder and salt and stir them.
4. Now add the thekera water and the fried fish pieces and cover it and let it boil in low medium heat until the gravy thickens (about 10-15 minutes).
5. Now turn off the heat, let it sit for a few minutes.
6. Then add some lemon juice and coriander leaves.

Recipe courtesy of Nipika Borah