Spinach and Tomato Curry with Tandoori Fish
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g fish fillet (s), white
- 4 large tomato (s)
- 600 g spinach, fresh or frozen
- 3 small onion (s)
- 3 tablespoon ghee
- 1 tablespoon mustard seeds, yellow
- 1 tablespoon mustard seeds, black
- 1 tablespoon coriander seeds
- 1 tablespoon, heaped curry powder, direction as desired
- nutmeg
- 100 g cream cheese
- 2 tablespoon tandoori masala
- chili
- salt and pepper
- 1 teaspoon lemon peel, untreated, grated
Print Recipe
Pin Recipe Instructions
- Cut the onions into small cubes. Also cut the tomato into small pieces. Heat 1 tablespoon ghee in a saucepan and sauté the onions until translucent. Then add the mustard and coriander seeds and the curry powder and let roast until the seeds start to jump. Add the tomatoes and pour a little water over them. Simmer over low heat for about 10 minutes.
- In the meantime, clean the spinach and cut into bite-sized pieces. Add to the tomatoes and let them collapse. Now add the cream cheese. Puree everything briefly with a hand blender so that you can still see small pieces. Season to taste with salt, pepper and the lemon zest.
- Pat the fish fillet dry, remove any remaining bones and cut into bite-sized pieces. Heat the rest of the ghee in a pan and then briefly stir in the tandori spice mixture and the finely chopped and dried chilies, and let them roast.
- Then reduce the heat and add the fish. Let this simmer in the pan over a low heat and mix again and again with the spice ghee. Salt to taste.
- This goes well with naan bread or lemon rice.
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