Balti fish in coconut

Ingredients for 4 servings:

• 2 tbsp oil
• 1 tsp onion seeds, black
• 4 dried chili peppers (omit if desired)
• 3 cloves garlic
• 1 onion(s)
• 1 tomato(s)
• 400 ml coconut milk
• 1 jar fish stock or 150 ml water and some fish sauce (Nam Pla)
• 4 fish fillets, e.g. frozen redfish or plaice
• 1 tsp salt
• 1 tsp coriander powder
• 1 tbsp lime juice
• some chives and coriander leaves, for garnishing
• 4 servings of rice, e.g. Basmati

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

A simple but tasty Indian dish – even for fish skeptics

Slice the onions, tomatoes, and garlic. Defrost the fish fillets and cut them into thirds. Heat the oil in a pan large enough to hold all the ingredients. Gently fry the onion seeds, chili, garlic, and onions for 3 minutes, taking care not to let the onions brown, or they will taste bitter. Preheat a rice cooker or saucepan for the rice. Now add the tomatoes, coconut, salt, and coriander to the pan and stir everything together. Carefully add the fish fillets to the mixture and cover with the sauce. Simmer everything for about 6 minutes. In the meantime, you can add the rice to the cooking water. Then add the lime juice and stock (or water with nam pla) and simmer for another 4 minutes until the sauce has thickened. Season to taste, and it’s ready to serve. Garnish the plates with chives and/or coriander leaves. Additional information: The original recipe doesn’t use fish stock and was already delicious, but we find it much more flavorful with stock or fish sauce. For a further variation, you can also add a little ginger.