Spinach and tomato curry with tandoori fish

Ingredients for 4 servings:

• 600 g fish fillet(s), white
• 4 large tomatoes
• 600 g spinach, fresh or frozen
• 3 small onions
• 3 tbsp ghee
• 1 tbsp mustard seeds, yellow
• 1 tbsp black mustard seeds
• 1 tbsp coriander seeds
• 1 tbsp, heaped curry powder, to taste
• n. B. Nutmeg
• 100 g cream cheese
• 2 tbsp tandoori masala
• e.g. chili
• salt and pepper
• 1 tsp lemon peel, untreated, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Dice the onions. Finely chop the tomato. Heat 1 tablespoon of ghee in a saucepan and sauté the onions until translucent. Then add the mustard and coriander seeds and the curry powder and roast until the seeds begin to “pop.” Add the tomatoes and pour in a little water. Simmer over low heat for about 10 minutes. Meanwhile, trim the spinach and cut it into bite-sized pieces. Add it to the tomatoes and let it wilt. Now add the cream cheese. Briefly puree everything with a hand blender, but still leave small pieces. Season with salt, pepper, and lemon zest. Pat the fish fillet dry, remove any remaining bones, and cut into bite-sized pieces. Heat the remaining ghee in a pan, then briefly stir in the tandoori spice mix and the finely chopped and dried chilies, and let it roast. Then reduce the heat and add the fish. Let it simmer in a pan over low heat, stirring occasionally with the spiced ghee. Add salt to taste. Serve with naan bread or lemon rice.