Tanzanian fish pan with spinach

Ingredients for 4 servings:

• 4 fish fillets (cod or similar)
• 1 tbsp lemon juice
• ½ tsp garlic powder
• 1 tsp cinnamon
• ½ tsp thyme
• 1 tsp spice mix (garam masala)
• 50 g flour
• 1 pinch of salt
• ½ tsp curry
• ½ tsp coriander
• ½ tbsp butter
• 1 onion(s)
• 1 clove(s) garlic
• 300 ml coconut milk
• 150 g fresh leaf spinach
• 225 g prawn(s), peeled
• 1 pinch of chili powder

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Fish in an exotic African style

Drizzle the fish fillets with lemon juice. Mix the garlic powder, cinnamon, thyme, garam masala, and a pinch of salt, and season the fish with it. Refrigerate for about an hour to marinate. The sauce is essentially soft spinach, but it’s packed with flavor: finely slice the spinach leaves and add them to the coconut milk. To avoid any confusion, this is white coconut milk, not the fresh juice from the nuts—big difference! Bring the spinach and milk to a boil, then simmer gently until the spinach is soft and the liquid has reduced slightly. Then set aside to cool briefly. Finely chop the onion, finely grate the garlic with the back of a knife, and sauté both in the pan until translucent, then add the shrimp and let it marinate briefly. Meanwhile, finely purée the spinach and coconut milk in a food processor, then add to the shrimp. Stir well and simmer gently while the fish is cooking. Take the fish out of the refrigerator and cut it into large cubes on a cutting board. The flour, along with a little salt, curry, and coriander, becomes a spicy coating, which you then briefly coat the fish in. Then fry the fish in a pan for about 2-3 minutes per side until golden brown. Arrange the fish on plates, add the sauce to the shrimp, and pour it over the fish. Serve with soft flatbread or Indian naan bread and a delicious white wine.