Fish Corn Palak

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 1 lb - salmon
  • 3 cups - spinach
  • 1 cup - corn
  • 1 - medium-sized onion, finely chopped
  • 1 - medium-sized tomato, finely chopped
  • 1 tsp - coriander powder
  • 1 tsp - garam masala powder
  • 1/2 tsp - turmeric powder
  • 1 tsp - fennel seeds
  • 1/4 tsp - fenugreek seeds
  • 3 - green chillies
  • 3 cloves - garlic, minced
  • 1 - 1 inch ginger piece, grated
  • salt to taste
  • oil as required

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

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