Pangasius fillet curry with coconut milk

Ingredients for 3 servings:

• 3 fish fillet(s), Pangasius or other
• 1 piece(s) ginger, fresh
• 1 garlic clove(s)
• 2 tomatoes
• 1 tsp mustard seeds
• 2 tbsp rapeseed oil
• 1 tsp paprika powder
• 1 tsp turmeric
• 100 ml vegetable stock
• 250 ml coconut milk
• salt and pepper
• 1 tsp cane sugar
• possibly sauce thickener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the fish, pat dry, and season with salt and pepper. Peel and finely grate the ginger. Peel the garlic and press it through a press. Dice the tomatoes. Heat the mustard seeds in oil until they begin to pop. Then add the ginger and garlic and sauté briefly. Add the tomatoes, stock, and half of the coconut milk. Cook over low heat for about 8 minutes. Turn once. Remove the fish and cover. Pour in the remaining coconut milk and let it reduce slightly. Add the turmeric, paprika, and sugar. Season with salt. If the sauce is too thin, stir in a little light sauce thickener. Serve with basmati rice.