CURRY NO.2 SPINACH AND FISH GRAVY

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            


Spinach and Fish Gravy
Ingredients
Spinach: 2bunches (steamed and pureed)
Onions: 2 medium sizes (finely chopped into small pieces)
Jeera: 1 teaspoon
Fennel seeds: ½ teaspoon
Tomato: 1 big (pureed)
Ginger paste: 1 tablespoon
Garlic paste: 2 tablespoon
Fish masala: 2 tablespoon
Chicken masala/ mutton masala/ beef masala (any one): 2-3 tablespoon
Garam masala: 1 teaspoon
Fish fillets: 10 pieces (marinated with salt and shallow fried)
Oil: for cooking
Salt to taste
Sugar: 1 teaspoon
Water: 1 cup
Coriander leaves: 1 bunch (finely chopped)

Preparations
Take a kadai and heat oil. Add jeera and fennel seeds and fry for few seconds. Now add onions and fry well till they turn brown (don’t burn it)
Now add the dry masalas and fry well till they leave raw smell.
Now add tomato puree, salt, ginger and garlic paste and cook well adding little water. Now masala gravy is done.
Add sugar and palak (spinach) puree and cook for few minutes. No need to overcook as spinach is already cooked.
Now add the shallow fried fish fillets and cook in 2-3 minutes in medium flame. Add the coriander leaves.
Spinach & fish gravy is now done.
You can serve with steamed rice, rotis, chappathis and naans