Contrary to the hot and spicy Kerala fish curry I usually make, this is mild, almost a soothing flavor. I used frozen Sutchi fillet, but you can go with any fleshy white fish or even Salmon will be a good choice. Addition of spinach helped to provide color, texture and obviously healthy!
You need –
- Fish fillet – 450 grams
- Fresh spinach – 125 grams
- Onion – 1 large, finely chopped
- Ginger and garlic paste – 1 teaspoon
- Green chili – 2 nos or to taste
- Tomato – 1 medium finely chopped
- Coriander powder – 1 teaspoon
- Chili powder – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Black pepper powder-1/2 teaspoon
- Garam masala – 1 teaspoon
- Cumin seeds – ½ teaspoon
- 1’inch cinnamon stick
- Coconut milk – ¾ cup
- Water – 1/3 -½ cup (approx.)
- Juice of half lime
- Salt to taste
- Cooking oil – as required
How to –
Wash and clean the fish well and cut into medium pieces. Set aside
In a heavy bottom pan, heat the oil; add the cumin seeds, cinnamon stick and allow to splatter. Add the onion and cook till translucent. Add the ginger-garlic paste and green chili and saute till the raw smell is gone.
Add the tomato, coriander powder, chili powder, turmeric powder and garam masala. Continue to saute till the oil separates. Keep stirring else the mixture might stick to the pan. Cook this till the mixture comes together and looks paste-like.
Add the spinach, salt to taste; cover and cook till the spinach has wilted. Add the fish, about 1/3 cup of water and cook till the fish is done. Add the coconut milk, pepper powder and bring to a gentle simmer. Add lime juice and turn the heat off. Serve with plain, ghee or jeera rice.