Ingredients
– 4 pieces of carp fish (around 200g each)
– 2 cups of fresh spinach leaves
– 1 cup of fresh coriander leaves
– 1 large onion, chopped
– 2 green chilies, chopped
– 1 tablespoon ginger-garlic paste
– 200 ml coconut milk
– 1 teaspoon garam masala
– Salt, to taste
– Cooking oil, as needed
Method
1. Start by washing the spinach and coriander leaves thoroughly. Blend these greens together with a little water to create a smooth paste.
2. Heat some oil in a pan over medium heat. Add the chopped onion and green chilies. Cook until the onion becomes soft and slightly golden.
3. Stir in the ginger-garlic paste and sauté for about 1 minute. Then add the blended spinach and coriander paste. Cook this mixture for a few minutes until it thickens.
4. Pour in the coconut milk and add the garam masala. Mix it well and let it simmer for about 5 minutes. Add salt to taste.
5. Finally, place the fish pieces into the gravy. Cook for an additional 10 minutes, turning the fish gently to coat it evenly in the sauce.
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