Fish Curry with Mushrooms and Spinach

Today, we’re diving into a warm and hearty recipe that brings vibrant Nepalese flavors right to your table. We’re making Fish Curry with Mushrooms and Spinach—a dish packed with spices, tender fish, and fresh greens. This is perfect for chilly evenings or anytime you’re craving something special from Nepalese cuisine. Enjoy!

Servings: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients

• Fish: 500g salmon filets (tilapia,, catfish, carp, trout, or rohu), cut into medium pieces

• Mushrooms: 200g (button, shimeji, and enoki), sliced

• Spinach: 150g fresh

• Almonds: 30g, peeled and blended (soaked for 30 minutes, blended with ¼ cup water for a paste)

• Tomatoes: 2 medium, finely chopped or blended

• Onion: 1 large, finely chopped

• Green Chilies: 2, slit (adjust to taste)

• Cinnamon Leaves: 2 (or substitute with bay leaves)

• Lime: 1, use to taste

• Garlic: 4 cloves, blended into a paste

• Ginger: 1-inch, blended into a paste

• Tomato Paste: 1 tbsp

• Mustard Oil: 1.5 tbsp (or substitute with vegetable oil)

• Cumin Seeds: 1 tsp

• Turmeric Powder: ½ tsp

• Chili Powder: 1 tsp (optional, for extra heat)

• Coriander Powder: 1 tsp

• Cumin Powder: 1 tsp

• Garam Masala: ½ tsp

• Salt: to taste

• Fresh Coriander Leaves: for garnish

• Fresh Sliced Red Chilies: for garnish

• Water: as needed (about 1½ - 2 cups, hot)

Instructions

1. Preparing the Fish

1. Marinate the fish pieces with turmeric, salt, and lime juice, and set aside for 10 minutes.

2. Preparing the Vegetables and Spices

1. Slice mushrooms, wash and chop spinach, and finely chop the onion.

2. Prepare the garlic and ginger paste.

3. Blend or chop the tomatoes and make the almond paste by soaking almonds and blending with water.

3. Searing the Fish

1. In a large pan, heat 1 tbsp of mustard oil.

2. Sear the fish pieces for 2-3 minutes on each side until golden brown, then set aside.

4. Building the Aromatic Base

1. In the same pan, add a bit more mustard oil and the cumin seeds, letting them sizzle.

2. Add chopped onion, green chilies, and cinnamon leaves, sautéing until the onion turns golden brown.

3. Stir in garlic-ginger paste and tomato paste, cooking for 1-2 minutes until fragrant.

4. Add turmeric, coriander powder, cumin powder, and chili powder. Stir well.

5. Creating the Curry Sauce

1. Add the chopped or blended tomatoes and cook for 5-6 minutes until oil separates from the mixture.

6. Adding the Mushrooms and Spinach

1. Add mushrooms and cook for 3-4 minutes until softened.

2. Stir in the almond paste and combine for another 2 minutes.

3. Add spinach and cook until wilted.

7. Combining Everything and Simmering

1. Add 1½ - 2 cups of hot water, depending on desired curry thickness.

2. Bring to a simmer, remove cinnamon leaves, and adjust seasoning with salt and lime juice.

3. Add the seared fish back into the pan, gently coating it in the curry sauce. Cover and cook on low heat for 10 minutes.

8. Finishing Touches and Garnish

1. Remove the lid and sprinkle garam masala. Stir, taste, and adjust seasoning if needed.

2. Transfer to a serving bowl, garnishing with fresh coriander and sliced red chilies.

Serving Suggestions

Serve with hot steamed rice, jeera rice, roti, or enjoy with a side of homemade pickle and fresh salad.