Green Amaranth Leaves with Smoked River Fish Curry ~ Guaibolai Nuang Gaan

For this weeks post I'm sharing my Green Amaranth leaves with Smoked River Fish curry.  While we have varied kinds of green leafy vegetables back in Northeast India, down south I'm limited to mostly Spinach, Fenugreek leaves and Amaranth leaves or Guaibo Nuang (cow dung leaves😂) in Rongmei.  Amaranth leaves blend well with Toor or Masoor dal as well; however, this is my favorite way of cooking this flavorsome greens.

While smoked river fish is the ingredient that gives this dish its unique and wholesome flavor, you can substitute it with dried Anchovies or Ngari or thinly chopped up Pork fat.  The alternatives are endless😎

Ingredients

1Tbsp, Vegetable Oil

1 Onion, roughly diced

2 Potato, medium sized, quartered

2 Tomatoes, medium sized, sliced

1 Tsp, Salt 

1 1/2 to 2 Cups, Water

4-5 Garlic pods, crushed

1/2 Tsp, Tumeric Powder

3 Medium sized smoked River Fish, washed, broken into 3 pieces, blackened gut  removed.

2-3 Green Chillies, whole or sliced

10 Bunches Amaranth leaves, washed, drained and torn roughly by hand

Method

In a pot, heat oil. Once hot, add the diced onion, quartered potatos and sliced tomatoes one ingredient at a time and stir it to lightly coat it with oil. 

Now, add salt and stir to combine about a minute or two. Then, Add 1 1/2 cups of water. 

When the water starts boiling, add garlic and turmeric powder. Give the curry a good stirring and close the lid. Keep cooking, stirring occasionally. 

After about a minute or two, add the smoked fish into the boiling curry along with the green chillies. Let it cook away on medium flame till the potatoes are tender and easily fall apart when poked. Crush the potatoes to thicken the gravy if you choose, else leave it whole.  If you want more gravy, add more water at this stage. Check for salt and and add more if required.

Now, add the drained Amaranth leaves, stirring to combine. If you've added more water, wait for the gravy to come back to boiling and then add the Amaranth leaves. Cover the pot again and cook for not more than 2 minutes to avaid overcooking the leaves.

Stir it gently to combine, add extra galic if you wish and  then turn off heat. Your curry is ready!