Indian fish and coconut curry

Ingredients for 2 servings:

• 2 portions of fish fillet(s), light
• 3 cm ginger, fresh
• 2 garlic cloves
• 1 chili pepper(s)
• 1 small onion(s)
• 1 can coconut milk
• 1 tbsp cumin
• 1 tbsp coriander powder
• 1 tbsp turmeric
• 1 large tomato(s)
• 2 tbsp oil
• Salt
• 3 sprigs of coriander

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

can also be prepared with shrimp or vegetarian

There’s no curry powder in a proper Indian curry! I love Indian cuisine and have tried many, many recipes over the past few years. The most important spices are cumin, coriander, and turmeric – with these ingredients at home, you can always make a delicious curry. Cut the ginger into small sticks, chop the garlic and chili pepper, and thinly slice the onion. Roughly chop the coriander, deseed and dice the tomato, and set aside. The chili pepper I used isn’t very hot, so you can add more; yours may vary, so adjust the amount to your taste. Heat the oil in a large pan and briefly fry the garlic, chili, and ginger. As soon as you smell the garlic, after just a few seconds, add the onions and mix everything well. Now add the cumin, coriander, and turmeric and fry gently for a few seconds, stirring constantly. Be careful – don’t let it burn! If the pan gets too hot, quickly deglaze with a few splashes of water. Pour in the coconut milk and reduce the sauce over low heat for about 5 minutes. In the meantime, cut the fish fillet into bite-sized pieces. Season the sauce generously with salt and add the fish. The fish will be cooked in 3 minutes. Now add the tomato; it should just be hot. Season again with salt and chili and garnish with fresh coriander. This curry can also be made with shrimp or vegetarian, for example, with potatoes and red bell peppers.