Fish With Spinach (Palak) is a zero oil dish – fish boiled with palak. Let’s learn today one more dish from the Naga cuisine with step by step pictures.
Fish With Palak is a variation of Naga style fish preparation. It is a zero dish and a no bamboo shoot recipe. Nagaland is famous for zero oil dishes. We mostly consumed boiled and steamed dishes with lots of herbs that’s why it is also considered as one of the healthy cuisine from amongst many.
Boiled fish with fermented bamboo shoots is one of the most popular delicacy of the Nagas. You will find it in every Naga household or if you are a guest at a Naga home you will be served with it.
It is a mouthwatering dish, very simple and easy to make and taste divine. We require only few ingredients to make this dish and the result is lipsmacking good. It is best to make this dish with fermented bamboo shoots which is traditional but for this recipe I have used tomatoes so that all those who cannot source bamboo shoot too can try this recipe and enjoy it.
If you’re interested in seafood recipe then please check the seafood recipes from my blog. Click to view the recipes 👉 Seafood Recipes
So next time you wanna make a fish dish you can try this delicious, healthy and nutritious recipe. Do try and share your thoughts about the recipe with me.
MORE NAGA RECIPES YOU’LL LOVE, Click to view the recipes 👉Naga Cuisine
Well, if you make this zero oil fish with spinach, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamiron Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations. Now let’s jump to the recipe.
Preparation time : 10 mins
Cooking time : 20 mins
Serves : 3-4
500 gms Fish
15 Green Chillies (I used large size chillies)
1 Raja Mircha chopped ( optional)
2 tbsp freshly grounded ginger garlic
2 large Tomatoes roughly chopped
150 gms Spinach (Palak) roughly chopped
Salt to taste
Water as required
A handful of chopped coriander leaves
Take the green chillies in a mortar and pestle and ground them coarsely. You can use a blender too to do it.
In a pan add the fish, grounded green chilly, tomato, ginger garlic, raja mircha if using, salt to taste and gently mix them well together.
Now add required water covering the fish completely. Cover the pan and cook for 10-15 mins.
Spread the palak gently on the top and continue to cook. Check the salt and add if required at this point of time. Cook for about 5-10 mins or untill the water evaporates completely. Do not stir the fish.
Once the water is evaporated completely add the coriander leaves and take off the heat. Keep the pan open and let it cool down completely, then serve.
This dish is served after completely cool down. It is best when served the next day.
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