Catla fish with Spinach leaves

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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  • 500 g - Catla fish
  • 50-60 - spinach leaves
  • 1 - large onion
  • 1 - large tomato
  • Cauliflower florets, Potato, Radish (optional) - 1 cup
  • 6 - green chillies
  • Coriander leaves
  • 1 tsp - panch-phoron
  • Salt
  • 2 tsp turmeric powder + 1/2 tsp
  • Mustard oil

How to Make Catla fish with Spinach leaves

  • Marinate the fish pieces with turmeric powder and salt for 10-15 minutes and shallow-fry in mustard oil. Keep aside.
  • Add the panch phoron to the same oil. Add the chopped onion and fry until golden brown.
  • Add salt and turmeric powder and mix well.
  • Add the spinach and other vegetables, except tomato. Mix well and cover with a lid.
  • After 4-5 minutes, add water and cover again.
  • When the water starts to boil, cut and add the tomato, green chillies and the fish pieces.
  • Cook on low flame until done.
  • Sprinkle fresh coriander leaves and serve.
  • Recipe Courtesy: brahmosfoodie