Lofa Xaak aru Bogori diya Masor Anja / Assamese style Fish Curry with Chinese Mellow and Indian Jujube

Lofa xaak which is called Chinese mellow in English is one of the most healthiest leafy vegetable available during winter. Assamese style Fish lofa xaak and bogori curry is a very tasty fish curry recipe of Assamese cuisine. Bogori (Zizyphus jujuba), yet another winter special fruit of Assam. If you don't have jujube, you can use any other souring agent . Serve this fish curry at lunch or dinner with hot steamed rice.

 Lofa Xaak aru Bogori diya Masor Anja / Assamese style Fish Curry with Chinese Mellow and Indian Jujube 

📎Course : Main Course 

📎Cuisine : Assamese 

🔪Preparation Time : 10 minutes

♨Cooking Time : 25 minutes

🕞Total : 35 minutes
🍴Servings : 2

INGREDIENTS:

• 2 pieces of fish (any) 
• 1 bunch of Chinese mellow (lofa xaak) 
• 4-5 jujubes 
• 1/2 tsp fenugreek seeds
• 1/2+1/2 tsp of turmeric powder 
• 2 chopped green chillies 
• 2 tbsp of mustard oil 
• Salt to taste 

METHOD:

1. Break off the Chinese mellow leaves on its base. Wash under running water and then chopped them. Keep aside. 
2. Wash fish pieces under running water. Rub with salt and turmeric. 
3. In a pan heat oil. Fry fish pieces. Drain and keep aside. 
4. In the remaining oil add fenugreek seeds. When crackling add turmeric powder. 
5. Add chopped chinese mellow leaves.
6. Add jujubes. 
7. Add chopped green chillies. 
8. Add salt. 
9. Mix well and cook for sometimes on medium heat by covering the pan with a lid. 
10. When the leaves become tender add 1 cup of water. Bring to boil. 
11. Add fish pieces and on high heat cook for 5 minutes. 
12. Remove from heat and serve hot with steamed rice.