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Before you jump to Spinach Stir Fry with Fish Egg Fritters recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got benefit from reading it, now let’s go back to spinach stir fry with fish egg fritters recipe. To cook spinach stir fry with fish egg fritters you only need 21 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Spinach Stir Fry with Fish Egg Fritters:
- Get For Fritters -
- You need 1/2 cup fish eggs, cleaned and mashed
- Take to taste salt
- Prepare 1/4 tsp. turmeric powder
- Prepare 1/2 tsp. nigella seeds (kalonji)
- Take as required oil to deep fry
- Use For Stir Fry -
- You need 2-3 bunches spinach, chopped
- Take 2-3 tbsp. mustard oil
- Get 1 dry red chilies
- Use 1/2 tsp. nigella seeds
- You need 1 onion, chopped
- Prepare 1 tsp. ginger, grated
- Prepare 1 tsp. garlic, grated
- Use 1-2 green chilies, slit
- Provide 1/2 tsp. turmeric powder
- Use to taste salt
- Prepare 1 tsp. coriander powder
- Use 1/2 tsp. cumin powder
- Prepare 1/2 tsp. garam masala powder
- You need 1 tsp. ghee
Steps to make Spinach Stir Fry with Fish Egg Fritters:
- Mix together the fish eggs, salt, turmeric powder & nigella seeds. Heat oil in a kadai / pan & drop spoonfuls of the mix in batches. Deep fry till golden in colour. Drain on a kitchen towel and keep aside.
- Heat oil in a pan & temper with dry red chili and nigella seeds. Saute for a few seconds. Now add the onion, ginger & garlic. Saute till light brown.
- Add the chopped spinach, green chilies & all the dry spices. Mix well & - cook on a low flame till half done.
- Now add the fried fish egg fritters. Combine everything well and cook till all the moisture has evaporated.
- Switch off the flame and add the ghee. Give it a stir.
- Serve with plain steamed rice or chapati.
Creamed Spinach with Fried Eggs and Fried Potatoes. Stir fry till the Chicken is browned. Stir in the Tomato sauce and cook for a bit. Add the Spinach and cook till wilted. A minute or two will do.
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