Ani's Kitchen Stories

Some dishes don’t need heavy spices or elaborate techniques, they carry their beauty in simplicity. This Assamese style Fish curry cooked with mani muni is one of those quiet, soulful recipes that instantly takes me back to my childhood days.

It’s when my husband visited Guwahat and on his return, he brought back little treasures from home. Maani Muni (Asiatic Pennywort) is one such precious leafy greens of great medicinal value and taste.

In many homes in Assam, Mani muni is more than just a leafy green; it is a part of everyday tradition. It has long been used in simple home-style cooking, often paired with fish or made into light chutneys and broths. It’s got the earthy & slightly herbal flavour, grows generously in the kitchen garden, moist soil or anywhere and everywhere in the backyard.

Mani muni has been valued in traditional systems of medicine for centuries. It is known for its: Digestive benefits, cognitive support, cooling and detoxifying properties and anti-inflammatory qualities.

Before making a paste make sure to wash the Pennywort (Mani muni) and soak it in soda vinegar water for 8-10 mins. This process will get all the impurities out from the leaves and the roots of Mani Muni.

Ingredients: (serves 4-5)

• 4-6 pieces fish (rohu, catla or any freshwater fish)

• 1 cup fresh mani muni (Asiatic pennywort), washed well

• 2 medium potatoes, cut into wedges

• 1–2 green chillies (slit)

• 1 small onion, sliced 

• 1/2 tsp turmeric powder

• 1/4 tsp cumin powder 

• 1/2 tsp crushed black pepper 

• Salt to taste

• 3 tbsp mustard oil (or any cooking oil)

• 2 cups water 

To make Mani muni paste:

• 1 cup mani muni leaves

• 1 green chillies

• 1/4 inch ginger 

• 4-5 garlic cloves 

• Pinch of salt 

• 2tbsp water

Blend into a smooth paste.

Method:

• Rub fish with salt and turmeric.

• Heat mustard oil until it reaches smoking point, then reduce heat.

• Fry fish lightly until golden on both sides. Remove and set aside.

• In the same oil, add sliced onion and chilli. Saute until onion turns translucent. 

• Add sliced potatoes. 

• Add turmeric powder, cumin powder and salt to taste. Saute for 2-3 minutes in medium to high heat. 

• Stir in the mani muni paste.

• Cook for 3–4 minutes on low flame until the raw grassy smell reduces. 

• Pour in water and bring to a gentle boil.

• Add fried fish pieces and green chillies.

• Cover and cook for 6–8 minutes until potatoes are tender and flavours blend together. 

• Add crushed peppercorns and stir well. Turn off the flame. Enjoy with rice.