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Bengali steamed fish & spin curry 001

Spinach curry with roast squash wedges and Bengali steamed fish – delicious….

I like to cook this to go with a fish, meat or vegetarian curry from my freezer.  This is great with the butterbean curry I posted recently, or any Indian fish, meat or lentil curry.  I adapted this recipe from “The classic 1000 Indian recipes” switching to coconut oil instead of polyunsaturated vegetable oil.  I love to have a popadom or two with this – buy them raw for a few cents in your local Indian shop and microwave individually on high for 1 minute.  I’m not generally a fan of microwaves but when the alternative is deep frying and it’s only once in a while, what the hell…

You will need a mini food processor (or old-fashined mouli-legume) to blend the spinach into a puree.

For 4
500g spinach leaves, washed
2 level tbs virgin coconut oil
3 large garlic cloves, crushed or finely chopped
4cm ginger root, peeled and finely chopped or grated
1 large onion, finely chopped
1 rounded tsp garam masala
1 rounded tsp ground cumin
½ tsp ground turmeric
½ tsp ground red chilli (optional)
1 cup water leftover from steaming veg, or use plain water
Himalayan or Atlantic sea salt

1. Place the spinach in a steamer, cover and steam for a few minutes until wilted.
2. Heat the coconut oil in a heavy based pan and sweat the onion, ginger and garlic with 1 tbs water over a medium heat until softened and translucent but not brown.  Sweating involves using a gentle heat and covering the pan with a lid or plate so the steam cooks it.
3. Stir in the ground spices and a pinch of Himalayan/Atlantic sea salt.
4. Mix in the blended spinach and heat through, stirring, for a few minutes.

Serve with:
My butterbean curry or a meat/fish curry.
Darnes of salmon you have dusted with (gluten-free) curry powder and grilled (allow about 5-6 mins flesh side up then turn and grill skin side up for 1-2 mins).

Why this is good for you
Herbs and spices have fantastic health benefits.  From helping blood flow to your brain to inhibiting inflammation.  Chilli is clinically proven to heal stomach ulcers.  ginger is anti-inflammatory especially in the digestive system, where it soothes inflamed membranes.  Turmeric aids liver function and quells inflammatory conditions in the skin, joints and more.  What’s not to like as they also make meals SO much more exciting.  Not just fresh but dried herbs and spices have benefits provided you keep them in airtight containers away from sunlight.  Like all dark green leafy vegetables, spinach is a rich source of folic acid and magnesium.  Folic acid helps your digestive system carry out essential repairs and maintenance every day while magnesium is essential for liver function, healthy skin, stress reduction and sleep.