Tanzanian Fish Pan with Spinach
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) (cod or similar)
- 1 tablespoon lemon juice
- 0.5 teaspoon ½ garlic powder
- 1 teaspoon cinnamon
- 0.5 teaspoon ½ thyme
- 1 teaspoon spice mix (Garam Masala)
- 50 grams flour
- 1 pinch (s) salt
- 0.5 teaspoon ½ curry
- 0.5 teaspoon ½ coriander
- 0.5 tablespoon ½ butter
- 1 onion (s)
- 1 clove garlic
- 300 ml coconut milk
- 150 g spinach leaves, fresher
- 225 g shrimp (s), peeled
- 1 pinch (s) chili powder
Print Recipe
Pin Recipe Instructions
- Drizzle the fish fillets with the lemon juice. Mix the garlic powder, cinnamon, thyme, garam masala and a pinch of salt and season the fish with it. Put in the fridge for about an hour to marinate.
- The sauce is basically soft spinach, but it has it all: To do this, cut the leaf spinach into fine strips and top with the coconut milk. To avoid misunderstandings, it`s about white coconut milk, not the fresh juice from the nuts - big difference!
- Bring the spinach and milk to the boil and then simmer gently until the spinach is soft and the liquid has reduced a little. Then set aside to cool briefly. Finely chop the onion, finely grate the garlic with the back of a knife - sauté both in the pan until translucent, then add the prawns and let them steep briefly.
- Meanwhile, finely puree the spinach and coconut milk in the moulinette and then add to the prawns. Stir well and simmer gently while the fish is fried.
- Take the fish out of the fridge and cut it into large cubes on the board. With a little salt, curry and coriander, the flour becomes a spicy breading, in which the fish is briefly turned. Then fry the fish in the pan for about 2-3 minutes per side until golden brown.
- Arrange the fish on the plates, add the sauce with the prawns and pour a little over the fish. Soft flatbread or Indian naan bread and a delicious white wine go well with it.
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