Jewish spinach soup & tomato fish

Ingredients

Jewish Spinach Soup:

• 25 g potatoes, diced
• 600 ml water
• 2 small - 70 g onions, chopped fine
• 300 g fresh spinach, washed , stemmed and chopped fine
• 1 tablespoon - 15 ml fresh lemon juice
• Salt and pepper to taste
• 1 1/2 eggs
• 6 tablespoon cold water

For the garnishing:

• 1 tablespoon - 15 ml lemon juice
• A handful of beans for garnishing
• 4 tablespoon - 60 ml curd made with skimmed milk
• 1 spring dill leaves

Tomato Fish:

• 500 g fish fillet
• 1 tablespoon - 15 g gram flour
• 4 - 250 g tomatoes
• 100 ml curd
• 35 g garlic
• 1 teaspoon - 5 g salt
• 1 teaspoon - 5 g garam masala powder
• 5 green chillies, chopped fine
• 20 g coriander leaves, chopped fine
• 1 teaspoon - 5 g chilli powder
• 3 tablespoon - 45 ml oil
• 1 tablespoon - 15 g ginger juliennes
• 3/4 teaspoon - 4 g turmeric powder
• 1 teaspoon - 5 g cumin seeds
• 4 cloves
• 4 cardamom
• A few strands of saffron, dissolved in little milk

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Preparation

• Jewish Spinach Soup:
  
  Put 600 ml water , potato and onion in a saucepan.
  
  Bring to a boil and simmer for five minutes.
  
  Add the chopped spinach, lemon juice, salt and pepper.
• Simmer till the potatoes are tender.
  
  Remove from the heat.
  
  In a large bowl beat the eggs with six tablespoon cold water until fluffy.
  
  Gradually add about half of the hot soup to the egg mixture. Keep stirring to avoid curdling.
• Pour this egg mixture back into the soup, stirring well.
  
  Chill for at least four hours.
  
  Just before serving, sprinkle the crunchy beansprouts, lime juice and drizzle the curd over.
  
  Garnish with dill. Serve cold.
• Tomato Fish:
  
  Wash and clean fish fillet. Wash again with with gram flour.
  
  Grind the tomatoes in a mixer.
  
  Strain the tomato pulp and keep the puree aside.
• Whisk the curd in a mixer and keep aside.
  
  Grind garlic to a paste.
  
  Mix the beaten curd , garlic paste, salt to taste, garam masala powder, green chillies, half of coriander leaves and chilli powder.
• Marinate the fish pieces in this mixture for 30 minutes.
  
  Heat a non stick pan, add ginger juliennes, turmeric powder, cumin seeds, cloves and cardamom.
  
  Fry for a minute, add tomato puree and keep stirring for five minutes.
• Add the marinated fish and cook for 10 minutes or till done on both sides.
  
  Sprinkle saffron over.
  
  Garnish with the remaining coriander leaves.
  
  Serve with rice.