Sorrel leaves,Pulitchakeerai ( Tamil ),Gongura
(Telugu),Anduru( Sinhalese),Saurel( Hindi).
This leaf has a tangy taste and mostly used in
stir fries,and the famous ‘Gongura pickle’ is
made with these leaves.
Can be mixed with root vegetables,and dhal.
I have posted recipes with chicken before..Click
link for recipe .
I have these leaves in my culinary patch in my
garden,so it’s easy to grab some,when I need.
It’s easy to grow too.If you happen to get it
fresh from the market,just insert the stalks in
soil(after removing the leaves )and you will see
it sprouting .So,there’s a tip to gardening too.
Now to the recipe …,
This time I used lady fish,you could use any fish
of your choice.
500 gm fish ( any fish of your choice )
Marinade the fish -1 tsp chilli powder,1 tbsp
coriander powder,1/2 tsp turmeric powder ,salt
and juice of 1 lime.
For the curry
1-2 onions chopped
1 tbsp ginger garlic paste
2-3 green chillies slit
1 heaped tsp Kashmiri chilli powder
1 small tomato
A big handful of sorrel leaves cut
To grind to a paste
1/2 cup coconut gratings
1 tsp saunf ( fennel seeds,sombu)
1 tsp gram flour / rice flour
1 tbsp ghee+ 2 tbsp coconut oil
1 tsp fennel seeds
1/2 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp methi seeds
1 stick cinammon
2 dry chillies
•Heat oil,and first temper with tempering
•Add onions,green chillies,tomatoes,ginger
garlic paste, leaves,salt and sauté till tomatoes
•Add coconut paste,and sauté further for 3
•Add 1 cup water,and add in the fish marinade.
•Cook on a low flame for 15 minutes .
•Remove from fire .