Ingredients
– 500 g carp fish fillets
– 2 cups spinach leaves, packed
– 1 cup fresh coriander leaves, packed
– 1 medium onion, chopped
– 2 green chilies, chopped
– 1-inch piece ginger, minced
– 2 teaspoons cumin seeds
– 300 ml coconut milk
– 2 tablespoons oil
– Salt to taste
Method
1. Start by blending the spinach and coriander leaves in a blender until smooth. Add a little water if needed.
2. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
3. Stir in the chopped onion and green chilies. Cook until the onions become golden brown.
4. Mix in the minced ginger and the blended spinach and coriander mixture. Cook for about 5 minutes.
5. Add the fish fillets to the pan. Pour coconut milk over the top and season with salt. Simmer for 10 minutes until the fish is cooked through.
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