This recipe idea clicked while I was cleaning out my freezer yesterday, I found some spinach and corn from last week. Initially I planned to make a Fish Palak recipe in an usual "Palak Paneer" style, then thought of adding my own little twist, a cup of corn. I reserved some Corn-Palak gravy to make some "Paneer Corn-Palak" as well, and I must say that this is the most delicious version of "Palak Paneer" I have ever tried :-) Even the Fish Corn-Palak came out really well. I got a huge compliment from my daughter, she told me while eating, "mommy ,I liked the taste very much ":-)
Preparation time : 40 to 45 minutes
Cooking time : 25 minutes
For Marinating Fish :
- 3 tbsp Lemon juice
- 1 tsp Red chili powder
- Salt, as required
- 1 lb. Salmon
- 3 cups Spinach/Palak
- 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 chilies
- 3 cloves of Garlic , minced
- 1, 1" piece Ginger, grated
- Salt, as required
- Oil, as required
- Wash the fish pieces, pat dry. Keep marinated for 10 minutes. In the mean time, blanch the spinach, keep aside.
- In a wide bottomed skillet , pan fry the fish pieces for not more than a minute on each side. Fish should not be fully fried.
- In the same oil, add the fennel and fenugreek seeds, Once fragrant, add the chopped onion and fry till translucent , next add the chopped tomato and turmeric powder and fry for a minute or two or until the raw smell of the spices vanish. Add the corn and let cook covered for a minute or so . Remove in a bowl and let cool.
- Next add the same in a Mixture Grinder along with he blanched spinach, grind it to a smooth paste.
- In the same skillet , heat a tbsp of oil, add the ginger and garlic , fry for a minute or two or until fragrant. Next add the Spinach - Corn paste , add the coriander powder and cook until oil starts to separate.
- Lastly add the fish pieces, green chilies , garam masala powder and salt , if required , and let cook covered for 5 minutes on low heat.
- Serve hot with Roti/Nan.
Sending recipe for the event Gimme-green hosted by Chef Al Dente
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