Summary

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

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Instructions

1. 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.
2. 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!
3. 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.
4. 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.
5. 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.
6. 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.