Fish Corn Palak

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Fish Corn Palak

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