Cooking fish with vegetables is quite unusual. But in my home we often cook fish with leafy vegetables like ‘Ilish Macher Matha dea Chanchra’, ‘Pui Saak Chingri’, ‘Saak dea Macher Jhaal’ and ‘Chingri Palong er Jhaal’. ‘Palong saak’ or spinach goes very well with shrimp. The curry is cooked with a little mustard and poppy seed paste with some regular Indian spices. The gravy is little runny and goes very well with steamed rice only. While buying spinach choose small sized as they are soft and use shrimp with head as the juices from the fish head enhances the flavor of the gravy. More over it is a real quick fixing recipe for me. Try this recipe on any lazy afternoon lunch!
- Palong Saak or Spinach – 2 cups (Chopped)
- Shrimp – 15-16 (Medium sized – preferably with heads)
- Mustard Paste – 1 tsp
- Poppy Seed Paste – 2 tsp
- Cumin Powder – ½ tsp
- Turmeric Powder – ½ tsp
- Red Chilli Powder – ½ tsp
- Green Chilli – 2-3
- Mustard Oil – 3-4 Tbsp
- Salt – To taste
- Wash the shrimps thoroughly. Smear some turmeric powder and salt. Leave them for 10-15 minutes.
- Cut spinach in small pieces.
- Heat oil in a pan and lightly fry the shrimps. Take out from oil and keep aside.
- In the same oil add chopped spinach and sauté for 2-3 minutes.
- Now add mustard paste, poppy seed paste, turmeric powder, cumin powder and red chilli powder.
- Mix very well. Add a little water and shrimps. Adjust salt.Cover and cook till spinach is done.
- Remove the cover and add few drops of raw mustard oil and slit green chilli. Cover and cook for 30 seconds. Let it rest for another 5 minutes.
- Serve with steamed rice only.