Fish and Spinach Stew with Saffron
Rinse, trim and chop the spinach. Rinse the fish fillets, pat dry and cut into bite-sized pieces. Heat the oil in a large frying pan or wok over high heat and fry the chile peppers.
Peel the shallots and the garlic, chop finely, add to the pan and fry briefly. Add the spinach. Season with salt, 1/2 teaspoon sugar and garam masala. Cover and cook over medium heat until the spinach is soft.
Mix yogurt and cream and add to the spinach. Bring to a boil. Add the fish and stir.
Cover and simmer over low heat until the fish is done. Season to taste with a little salt. Serve sprinkled with saffron.