Ingredients:
• 1 lb – salmon
• 3 cups – spinach
• 1 cup – corn
• 1 – medium-sized onion, finely chopped
• 1 – medium-sized tomato, finely chopped
• 1 tsp – coriander powder
• 1 tsp – garam masala powder
• 1/2 tsp – turmeric powder
• 1 tsp – fennel seeds
• 1/4 tsp – fenugreek seeds
• 3 – green chillies
• 3 cloves – garlic, minced
• 1 – 1 inch ginger piece, grated
• salt to taste
• oil as required
Method:
- Wash the fish pieces and pat dry.
- Keep marinated for 10 minutes.
- In the meantime, blanch the spinach and keep aside.
- In a wide-bottomed skillet, pan-fry the marinated fish pieces for not more than a minute on each side.
- In the same oil, add the fennel and fenugreek seeds. Once fragrant, add the chopped onion and fry until translucent.
- Add the chopped tomato and turmeric powder and fry for a minute or two or until the raw smell of the spices is gone.
- Add the corn, cover and cook for about a minute.
- Put in a bowl. When it cools, transfer to a mixer-grinder along with the blanched spinach and grind to a smooth paste.
- In the same skillet, heat a tbsp of oil, add the ginger and garlic and fry for a minute or two or until fragrant.
- Add the spinach-corn paste and coriander powder and cook until the oil starts to separate.
- Add the fish pieces, green chillies, garam masala powder and salt. Cover and cook for 5 minutes on low heat.
- Serve hot with roti or naan.
- Recipe courtesy: Only Fish Recipes
Recipe courtesy of Sonali