Fish curry garam masala

Ingredients for 4 servings:

• 4 fish fillets (pangasius)
• 1 red bell pepper(s)
• 2 onions
• 2 carrots
• 200 g peas, frozen
• 200 g pineapple, fresh
• 50 g ginger
• 5 garlic cloves
• 3 tbsp garam masala curry paste
• 5 cloves
• 250 ml coconut milk
• 125 ml chicken broth, strong
• salt and pepper
• 1 pinch(s) of sugar
• Basil, a few leaves
• cornstarch
• Oil or clarified butter
• 1 tbsp fish sauce
• 1 tsp lemon or lime juice
• 2 tsp curry powder
• some pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

mild and spicy

Wash the fish fillets and pat dry. Mix the marinade ingredients together and rub the fish fillets with it on both sides. Soy sauce can also be used instead of fish sauce. Cover and marinate in the refrigerator for about 1 hour. Dice the peppers and carrots, and halve and slice the onions. Peel the pineapple (we’re using about 1/2 a baby pineapple here), remove the stem, and dice it as well. Peel and finely chop the ginger and garlic. Weigh the peas. Pat the fish fillets dry and cut into bite-sized pieces. Lightly salt (some salt was already in the fish sauce), dust with cornstarch, and fry briefly on both sides in hot oil at a moderate temperature. Drain on kitchen paper and keep warm. It’s okay if the fish pieces are still translucent on the inside; they’ll infuse into the curry later. Heat the oil in a pan and fry the onions and carrots. Once they have taken on some color, add the ginger and garlic and sauté for 1-2 minutes. Add the curry paste and crushed cloves, stir a few times to allow the flavors to develop, and then deglaze with the coconut milk and stock. Bring to a boil, then cover and simmer over low heat for 5 minutes. Add the peas (not thawed) and bell peppers, bring back to a boil, and simmer over low heat for another 10 minutes. Season the curry with salt, pepper, and sugar. If desired, thicken with a little cornstarch mixed with a little cold water and bring to a boil briefly. Now add the pineapple pieces, bring back to a boil, and then remove from the heat. Carefully stir in the fish pieces and roughly chopped basil leaves, then cover and let stand for 5 minutes without heat. Serve with basmati rice.