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Saag and the Sea

Saag and the Sea


Saag Paneer:
2 cloves garlic
2 large knob fresh ginger
4 tablespoons cumin seed
2 tablespoons coriander
4 teaspoons mustard seed
1 teaspoon red pepper flakes
1/4 teaspoon cardamom seeds
6 whole cloves
3 pounds fresh spinach
16 oz.. paneer cheese (or haloumi)
2 onions
3 cups buttermilk
1 cup heavy cream
Salt and Pepper to taste
Fried Cod Filets:
4 eggs
1/4 cup milk
1 cup flour
2 teaspoons paprika
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
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1 tablespoon chopped parsley
8 fresh cod filets
1 cup vegetable oil

Cooking Instructions

For Saag Paneer:
Mince garlic and ginger. Combine cumin, coriander, mustard seed, red pepper flakes, cardamom seeds, and cloves in mortar and pestle and grind together.

Wash spinach and chop. Peel onions and chop. Cube paneer. Brown paneer over medium heat in canola oil, approximately 5 minutes. Remove paneer from pan and add onion to pan. Brown over medium heat, approximately 4 minutes. Add minced garlic and ginger and stir. Add spice mixture and stir. Add the spinach to the pan until wilted. Stir in buttermilk and cream and simmer over medium-low heat, approximately 8 minutes. Add salt and pepper, to taste.

Add paneer to spinach mix in pan. Keep warm over low heat.

For Fried Cod Filets:
Crack eggs into mixing bowl and beat well. Combine with milk and stir. In a separate bowl, mix flour, paprika, pepper, onion powder, garlic powder, and parsley.

Heat vegetable oil in a large skill over medium heat. Dip each cod filet into egg and milk mixture, then into flour mixture. Fry four filets in oil, approximately 3 minutes per side. When cooked, remove from oil onto paper towel. Repeat with next 4 filets. Season with salt.

Spoon warm saag paneer onto large serving tray. Spread in even and thin layer around the bottom.

Place 8 cod filets on top of saag paneer. Serve hot.

Serves 8-10

Equipment List

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