Red amaranth is a popular edible leaf in India. It is known as Morisa Xaak in Assamese, Laal Shaak in Bengali, Laal Maath in Hindi or commonly known as red spinach.
The stems of morisa xaak in combination with the stems of cauliflower make a tasty combination when prepared with small river/pond fishes.
Today farmtorasoi explores one such authentic recipe from Assam.
Authentic Assamese Morisa Xaak Masor Sorsori
- 250 gms Red Amaranth stems
- 250 gms Singora/Tengra Fish
- 2 Big Size Potato
- 2 Brinjal
- 250 gms Cauliflower Stems
- 1 Big Size Onion
- 1 tbsp Black Cumin (Kalonji) Seeds
- 1/2 tbsp Cumin Powder
- 5-6 Cloves Garlic
- 6-7 Green Chillies
- 1 Red Chilly
- 1 Bay Leaf
- 100 gms Mustard Oil
- 1/2 tbsp Haldhi (Turmeric) Powder
- Salt To Taste
- Wash the morisa xaak stems. Peel the stems and cut into finger size pieces. Do the same for cauliflower stems as well.
- Peel the potatoes and cut into finger size pieces.
- Cut the brinjal also in finger size pieces.
- Now, make a smooth paste of garlic, kalonji and green chillies in a grinder.
- Chop the onions into small pieces.
- Wash the singora fish and marinate with turmeric and salt.
- Heat oil in a pan. Fry the singora fishes till golden brown and keep aside.
- In the same pan, saute with bay leaf and red chilly.
- Add onion and fry for sometime.
- When onion turns golden brown, add red amaranth and cauliflower stems.
- Add turmeric and salt, mix and cover the pan.
- Remove cover from pan and stir occasionally for 5 minutes.
- Remove cover and add the masala paste and jeera powder. Mix well and stir on low flame.
- Fry till oil secretes.
- Now add a cup of water. Increase flame to medium.
- When water starts to boil, add the fishes.
- When gravy thickens, put off the flame.