Halwai January 16, 2019


• 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


  1. Wash the fish pieces and pat dry.
  2. Keep marinated for 10 minutes.
  3. In the meantime, blanch the spinach and keep aside.
  4. In a wide-bottomed skillet, pan-fry the marinated fish pieces for not more than a minute on each side.
  5. In the same oil, add the fennel and fenugreek seeds. Once fragrant, add the chopped onion and fry until translucent.
  6. Add the chopped tomato and turmeric powder and fry for a minute or two or until the raw smell of the spices is gone.
  7. Add the corn, cover and cook for about a minute.
  8. Put in a bowl. When it cools, transfer to a mixer-grinder along with the blanched spinach and grind to a smooth paste.
  9. In the same skillet, heat a tbsp of oil, add the ginger and garlic and fry for a minute or two or until fragrant.
  10. Add the spinach-corn paste and coriander powder and cook until the oil starts to separate.
  11. Add the fish pieces, green chillies, garam masala powder and salt. Cover and cook for 5 minutes on low heat.
  12. Serve hot with roti or naan.
  13. Recipe courtesy: Only Fish Recipes

Recipe courtesy of Sonali