in India

Fish curry

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Ingredients for 4 servings:

  • 600 g fish fillet(s) (pangasius)
  • 1 garlic clove(s)
  • 1 tbsp fresh ginger, grated
  • 1 mango(s)
  • 2 medium-sized onions, chopped
  • 2 tsp spice mix (garam masala)
  • 1 tsp turmeric
  • ½ tsp chili powder
  • 1 tsp ginger (fresh), grated
  • 100 ml coconut milk
  • some flour
  • 100 ml water (hot)
  • pepper
  • Salt

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes

Bombay-style fish cubes

The day before, wash the fish fillets, pat dry, and dice. Rub with garlic and ginger. Cover and marinate overnight in the refrigerator. Peel and puree the mango. Mix coconut milk with water and flour. Sauté onions, add spices, and cook briefly. Add the coconut milk and mango puree. Simmer for about 10 minutes, stirring. Season with salt and pepper. Add the marinated fish pieces to the sauce and let it simmer over low heat for about 10 minutes. Serve with basmati rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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