Jewish spinach soup & tomato fish recipe

Ingredients

• 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
• 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
• 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