Ah Assam!! Seems we can eat green leafy vegitable and fish in infinite way. They seem to be mixed in so many ways, some times feels like repeat. But trust me they taste absolutely different and amazing in all versions.
Mousumi Gogoi of Facebook did most of the work and as usual, picture is her's :
1. Bor manimuni(with roots):150 gm
2. Small fish :200 gm any fish you like.
3. Garlic:3/4 pods(crushed)
4. Fenugreek seeds: a pinch
5. Mustard oil - To fry the fish and a little for the curry.
6. Salt and Turmeric - To your taste.
7. Black pepper powder: 1/4 tsp
8. Hot water - I normally use double the amount of curry I need.
Grind the bor-manimuni greens root and all. Strain and keep the juice aside. If you are good with hands strain with hands by squeezing. My grand ma used to keep those lums tie them with a thread and drop in the curry, to be later taken out before serving.
Wash and clean fish and marinate with salt and turmeric.Fry them 80% in a wok and in mustard oil, keep aside.
In the remaining oil,add the fenugreek seeds to crackle. Add crushed garlic pods,salt,turmeric,manumuni extract and let it come to boil .Add the hot water and drop the fried fishes into the curry.
Let it simmer untill the the water is half in quantity. Just before turning off the fire,add the pepper powder. Serve with steamed hot rice.
These details below are from Mousumi as well.
Bor manimuni; (English name Asiatic pennywort),(Scientific name Centella asiatica) is popular for its medicinal values.It is antibacterial,antiviral ,anti-inflammatory and good for stomach related ailments!