Rinse the fish steaks and drain water.
Peel and slice the vegetables 2 ½ cm long and ½ cm thick.
After peeling and slicing banana rub the slices with a pinch of turmeric and salt.
Heat the oil in a saucepan.
In ½ cup of water add the spices mix well and add to the pan along with ground onion and ginger paste, stir till water has been taken up.
Add the fish, stir and cook for 1 minute.
Add 2 cups of water and salt, and boil for 10 minutes.
Take out the fish and set aside.
Put the spinach, green papaya, sponge gourd and 5 – 6 cups of water in the pan.
Boil till the vegetables are just soft.
Add fish and simmer for 15 minutes.
Pin the fish and set aside.
Serve in individual soup bowls.
Place ¼ cup of boiled rice, ¼ cup of fish in each bowl.
Pour the curry with vegetables over the fish and rice.
Serve hot.
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