Fish head Spinach curry

Hello my dear friends and fellows!

Welcome back to my space Dish Of Delight once again.

Today I am going to share a Bengali style spinach curry. In this curry you can also use basale leaves. In that case, add 250 gm of basale leaves along with spinach. This curry could be cooked both way i.e with and without fish head. In case, you cook it without fish head, then skip the use of onion, garlic and garam masala. Rest all the procedure is same as given below.

So, lets go through the recipe for making Spinach fish head curry.


Head of about 1kg size Rohu fish 1 piece (cut into half)

Spinach 500 gm, roughly chopped

Fresh coriander leaves chopped ¼ cup

Potato 1 medium, cut into 1” size pieces

Pumpkin about 200 gm, cut into 1” size pieces

Brinjal 100 gm, cut into 1” size pieces

Onion half of 1 medium size, finely sliced

Garlic 2 cloves, crushed and minced

Green chilli 4 or 5 slit

Panchforan* 1 tsp

Turmeric powder 1 +1/2 tsp

Salt as per your taste

Sugar about ½ tsp or as per your taste

Garam masala powder ¼ tsp

Mustard oil 2 + 1 tbsp

*Panchforan is a mixture of whole spices used in various Bengali curry preparations. It is readily available is stores. You can also mix it yourself at home. Following are the whole spices that are mixed in equal proportions to make Panchforan:

  • Cumin seeds
  • Black cumin or kalonji
  • Mustard seeds
  • Fenugreek seeds
  • Radhuni or Ajmoda or Wild celery seeds


  • Marinate the fish head with 1 tsp of turmeric powder and ½ tsp of salt
  • Heat 2 tbsp of oil in a kadhai at maximum flames. Once the oil is heated, reduce the flames to medium high, add the fish head pieces and fry until it turns golden brown in colour. Once fried take these out, further break these into smaller pieces and keep ready for later use
  • In the same kadhai, add the remaining oil and let heat for some time. Then, add the panchforan and the slit green chillies and saute for few seconds
  • Next, add the onion and stir fry until it turns golden brown in colour
  • Then, add the garlic and saute until its raw smell disappears.
  • Then, add all the veggies except the spinach, the remaining turmeric powder and stir and cook for 2 to 3 minutes
  • Add salt and mix well. Cover and keep on cooking the veggies for another 5 minutes
  • Next, add the spinach and mix well with the cooking veggies. Cover and cook at medium flames for about 12 to 15 minutes or until all the veggies are mostly cooked
  • Then, open cover and add the fish head pieces and mix well with the veggies.
  • Add about ¼ cup of warm water if the curry gets too dry and mix well. At this stage, add sugar and adjust salt if needed and mix well
  • Cover and cook for another 2 minutes. Then, add coriander leaves and garam masala powder and mix well
  • Switch off the flames and let the curry rest for a minute and then serve.
  • Enjoy Spinach fish head curry with plain rice with your family and friends.

Palak Prawns

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!

Today’s post is about a side dish, that I have made with prawns. You will generally not find this dish in any restaurant but its taste is such that it can challenge any side dish served at the restaurants. Palak prawns is a delicacy in which, prawns are cooked in a green gravy. I made this green gravy using fresh spinach and coriander leaves and have used minimum spices in making this dish.

So, lets go through the detailed recipe for making Palak prawns.


Prawns 500 gm (de shelled and clean washed)

Fresh spinach leaves 250gm

Fresh coriander leaves a handful of

Onion 1 medium chopped

Tomato 1 medium chopped

Green chili 2 or 3 chopped

Ginger paste 1 tsp

Garlic 3 to 4 cloves chopped

Turmeric powder 1+ ½ tsp

Red chili powder 1 tsp

Coriander powder 1 tsp

Kasuri methi powder 1 tsp

Whole cumin 1 tsp

Whole dry red chili 1

Cooking vinegar 1 tsp

Fresh cream 2 tbsp

Salt 1 tsp + as per taste

Sugar 1 pinch

Mustard oil 2 + 2 tbsp


  • Take the prawns in a mixing bowl, add 1 tsp turmeric powder, 1 tsp salt and vinegar and mix well. Rest the marinated prawns for 15 min
  • Now boil about 4 cups of water and add the fresh spinach leaves for blanching. Strain out the spinach leaves and keep aside for cooling
  • Once it has cooled down, take the spinach in a grinder, add the coriander leaves, 2 tsp water and grind it to a smooth paste
  • Now, place a kadhai at medium high heat and then add 2 tbsp of oil in it. Once the oil is heated, add the prawns and shallow fry these until light golden in colour and then keep aside
  • Now add the remaining 2 tbsp oil in the same kadhai and let it heat. Once heated, add the cumin seed and dry red chili and saute for few seconds
  • Once the cumin starts spluttering, add onion and stir fry them until these turns light golden in colour
  • Then add the ginger paste and garlic and saute until the raw smell disappears
  • Then, add the tomato and stir and cook until these turns mushy
  • Add remaining turmeric, red chili powder, salt and mix well. Add 1 tbsp water and keep on roasting the masala until oil starts separating
  • At this point add the spinach coriander paste and mix well. Stir and roast the masala mixture at medium heat, until oil starts separating
  • Now, add sugar and mix well. Take ½ cup water in the grinder, wash the left spinach paste and add this water to the cooking gravy and mix well
  • Once the gravy starts boiling, add the prawns, mix well and cover and cook for 5 to 7 minutes at medium low heat
  • Then, remove cover and check and adjust salt at this stage.
  • Add kasuri methi powder and mix well. Cook for another ½ a minute
  • Then add the fresh cream, mix well and then switch off the heat.
  • Serve hot Palak prawns with some flavoured rice and enjoy with your family and friends.
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