Fried fish fillet in curry-coriander-coconut milk sauce

Ingredients for 2 servings:

• 400 g fish fillet(s) (e.g. plaice fillets)
• ½ lemon(s), the juice
• salt and pepper
• 2 cloves garlic
• 1 small onion(s)
• 1 piece(s) ginger (walnut-sized)
• 3 tbsp curry powder, mild
• 1 bunch of coriander leaves
• 150 ml coconut milk
• chili powder
• possibly cumin
• Oil for frying

Instructions

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

Wash the fish fillets and pat dry. Then drizzle with lemon juice and season with salt and pepper. Heat a little oil in the pan and fry the fillets for 1 minute on each side. Then remove and set aside. Finely chop the garlic, onion, and ginger. Fry in a little oil in the same pan over medium heat. After about 1 minute, add the curry powder and toast slightly, then add the finely chopped coriander. Deglaze with the coconut milk. Stir well, bring to a boil, and season with chili powder, cumin, and salt. Finally, add the fish fillets and cook over low heat for about 10 minutes, turning occasionally. Serve with rice.