Green Fish Curry with Spinach

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Serves 2 over rice

Ingredients

For the masala

1 small onion

2 tbsp ginger garlic paste or 2 cloves of garlic and 1” of ginger, ground

2 green chillies 


For the coriander paste

Handful of coriander leaves

1 small ball of tamarind, soaked in water, or 1 tsp tamarind concentrate


For the cumin-coriander powder

1 tsp cumin seeds (or ground cumin)

1 tsp coriander seeds (or ground coriander)


For the fish

2 slices of any white fish (Sea Bass, Cod, Haddock)

2-3 handfuls of Fifth Season baby spinach

1 tsp brown sugar

2 tbsp coconut oil (or any other white oil)

1 cup coconut milk

1 cup + 2 tbsp water

Salt to taste

Slit green chilis and coriander leaves for garnish

 | 
 | 
Serves 2 over rice

Ingredients

For the masala

1 small onion

2 tbsp ginger garlic paste or 2 cloves of garlic and 1” of ginger, ground

2 green chillies 


For the coriander paste

Handful of coriander leaves

1 small ball of tamarind, soaked in water, or 1 tsp tamarind concentrate


For the cumin-coriander powder

1 tsp cumin seeds (or ground cumin)

1 tsp coriander seeds (or ground coriander)


For the fish

2 slices of any white fish (Sea Bass, Cod, Haddock)

2-3 handfuls of Fifth Season baby spinach

1 tsp brown sugar

2 tbsp coconut oil (or any other white oil)

1 cup coconut milk

1 cup + 2 tbsp water

Salt to taste

Slit green chilis and coriander leaves for garnish

Ingredients

For the masala

1 small onion

2 tbsp ginger garlic paste or 2 cloves of garlic and 1” of ginger, ground

2 green chillies 


For the coriander paste

Handful of coriander leaves

1 small ball of tamarind, soaked in water, or 1 tsp tamarind concentrate


For the cumin-coriander powder

1 tsp cumin seeds (or ground cumin)

1 tsp coriander seeds (or ground coriander)


For the fish

2 slices of any white fish (Sea Bass, Cod, Haddock)

2-3 handfuls of Fifth Season baby spinach

1 tsp brown sugar

2 tbsp coconut oil (or any other white oil)

1 cup coconut milk

1 cup + 2 tbsp water

Salt to taste

Slit green chilis and coriander leaves for garnish

Directions

1. Make the masala: Grind the onion and ginger garlic paste (or garlic and ginger) and chilis to a paste.

2. Remove the paste and use the same jar to make the coriander paste: Soak ball of tamarind in water and squeeze it until all the flesh is mixed with the water. Remove the seeds and fiber. Strain the tamarind pulp through a sieve into a bowl. Save this water. (Or, use the tamarind concentrate here.) Grind together with the coriander leaves.

3. Make the cumin-coriander powder: Dry roast cumin and coriander seeds on low heat till they give off an aroma. Let it cool down and then grind with a mortar and pestle, spice grinder or coffee grinder to a dry powder. OR, simply roast pre-ground spices.

4. Gently heat coconut oil or any other white oil in a pan. Add the masala and keep stirring for about 5 minutes until the raw smell of the onion disappears. Keep frying it until oils starts leaving the sides of the onion paste.

5. Add the 2 tablespoons of water and keep stirring until you get a rich, caramelized aroma.

6. Now add the coriander-cumin powder and keep stirring until it is well combined with the masala. Add the cup of water and let it come to a boil, then lower the heat and let it simmer. Add salt to taste, keeping in mind the fish already has salt in it.

7. If it seems like a bit of thinning is necessary, add a couple of tablespoons of the tamarind water into the pan, if you have it saved, or regular water if you used concentrate. This is optional.

8. Let it simmer for a few more minutes. Add the coriander paste, stir in well, and let it cook for another minute.

9. Add coconut milk and brown sugar and stir it in.

10. Add in spinach and stir, letting it wilt down.

11. Finally, season each side of the fish filets with salt, and add it to the pan. Simmer for another few minutes, or until fish is cooked through.

12. Garnish with a few slit chilis and chopped coriander leaves. Serve!