FISH IN GINGER & S P I N ACH B RO T H OLYMPIYA C. BOISS — One Workplace, Oakland PREP TIME: 10 minutes | COOK TIME: 35 minutes | TOTAL TIME: 45 minutes
4 Servings This is a family recipe from my mother. It is simple and easy to make but packed with flavors and nutrients. Fresh water fish plays a huge part in Assamese Cuisine, as Assam (northeastern India) is located on the banks of a river. Assamese cuisine is characterized by minimal uses of spices. Flavors are subtle and fresh. This recipe goes well with steamed rice. It’s a favorite in my household and kid approved too. Every time I prepare this dish, I think of my mom and all the happy, precious moments I spent with my family in my India home.
Marinade the fish with salt and turmeric, and keep aside. Meanwhile, heat a wide wok on medium heat and add oil. When the oil smokes, shallow fry the fish pieces, remove them from the wok, and keep aside. Heat the remaining oil, and let it smoke on a high flame. Once the oil starts to smoke, lower the flame to medium and add fenugreek seeds and chopped ginger.
3 tbsp of oil 4-5 pieces of fish (basa, catfish, pompano, etc.) 1 tsp fenugreek seeds 1 tbsp crushed ginger
When it starts to crackle, add the chopped spinach. Cook for 3-4 minutes, then add turmeric and salt.
1 bunch of roughly chopped spinach
Add 1 ½ cups of warm water and boil on a high flame for a few minutes until it starts to bubble.
1 tsp turmeric
Add the fried fish pieces and let it simmer for another 10 minutes. Once the quantity reduces, check for seasoning and turn off flame.
Salt per taste 1 ½ cups of water Cilantro for garnishing – optional
Garnish with fresh cilantro (optional) and enjoy with piping hot steamed rice. Lunch
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