Having lived in the UK one is privileged to taste cuisines from all around the world, it is not a surprise that one is tempted to create fusion food. All major TV chefs are doing it. Though the fish curries from all regions in India are very good and popular, one thing which I find different between the Indian and European Fish recipes is that the spices in India tend to drown the original taste of the individual fish. This sounds awful even though I do love my Fish curry! Living on an Island gives us the benefit of availability of such a variety of River and Sea fish.
In this recipe I have combined Spinach which is easily available in the supermarkets with one of the much loved fish, ‘Cod’. I added a few chosen Indian spices which gave that Indian taste. If you like green vegetables you will love this dish.
- 400 gms Cod fillet (one can use any other white fish)
- Small bunch of Spinach roughly chopped taking out the thick stalks
- 3-4 cloves of Garlic chopped lengthwise.
- 1 tsf Mustard seeds
- 1 ½ tsf Salt
- ¼ tsf coarsely crushed Peppercorns
- ¼ tsf Chilli powder (optional, if you like it hot)
- 3-4 tbsf Olive Oil
- Cut the fish in small pieces. Rub some salt and crushed pepper and squeeze some lemon juice. Keep it aside for 30 minutes in the fridge.
- Heat the olive oil in a large Frying pan.
- When oil is hot add the Mustard seeds. They will sizzle and splutter for 30 seconds.
- Add the chopped garlic and lightly brown.
- Now add the Spinach, keep on mixing so that both sides of the leaves are cooked lightly.
- Add ½ tsf salt and chilli powder and mix.
- When the spinach leaves start to wilt add the fish with all juices. Cove the frying pan. Cook for 5-10 minutes till the fish is just cooked.
- Serve hot with Nan bread.