John Myers
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Fish Curry Under Hood
The perfect fish curry under hood recipe with a picture and simple step-by-step instructions.
Curry base
- 1 tsp Dried curry leaves
- 1 tbsp Sesame black
- 1 tbsp Palm fat – palm oil
- 1 Pak Choi mustard cabbage
- 3 Carrots
- 2 Onions
- 2 cm Ginger
- 1 Red chilli
- 3 Garlic cloves
- 1 tsp Turmeric
- 1 tsp Ground cumin
- 1 tsp Garam masala
- 1 tsp Cane sugar
- Lemongrass fresh
- 1 Can Coconut milk
- Sea-Salt
- Black pepper from the mill
- 300 g Loewe fillet
- 100 g Shrimp
Potato dome
- 400 g Floury potatoes
- 100 g Ice cold butter
- Freshly grated nutmeg
- 1 Egg
- 1 shot Milk
Fish curry
- Heat palm oil in a pan and fry the sesame seeds and curry leaves in it. Next to the carrots, cut the onions (peeled) into thin slices and rings and add them.
- Add turmeric, cumin, cane sugar and garam masala and carefully toast the spices. Wash the pak choi, cut into strips and fry the thicker pieces first, then add the green leaves.
- In the meantime, peel the garlic and ginger and puree them with the small red chilli (if it’s too hot, simply remove the seeds) and coconut milk in a blender.
- Deglaze the vegetables with the coconut milk and add the lemongrass. Bring everything to the boil briefly and put in the shrimp and the pieces of fish (do not stir any more).
Potato dome
- At the same time, peel the potatoes and cook them in salted water until soft – put them through the potato press and mash them together with the milk and butter. Season to taste with salt and nutmeg and let cool slightly. Mix in the egg and put everything in a piping bag.
- Sprinkle potato florets onto the curry as you like until everything is covered – sprinkle with a few sesame seeds and bake in the oven at 180 ° C for 10 minutes until golden brown.
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