Fish curry in coconut milk

Ingredients for 4 servings:

• 600 g redfish fillet(s) or ling fillet
• 2 tbsp lemon juice
• 300 g tomatoes
• 2 cloves garlic
• 1 piece(s) ginger (approx. 3 cm), fresh
• 2 tbsp olive oil
• 2 tsp turmeric
• 2 tsp cumin, ground
• ½ tsp chili flakes (from the Asian store)
• ½ tsp coriander, ground
• ½ tsp fenugreek
• 400 ml coconut milk
• 2 spring onions
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the fish into squares with sides measuring approximately 4 cm. Drizzle the fish pieces with lemon juice and let them marinate for about 30 minutes. Meanwhile, blanch the tomatoes, peel them, and halve them crosswise. Roughly chop the tomato flesh. Peel and crush the garlic. Thinly peel the ginger and finely chop it. Heat the oil in a large pan. Sauté the garlic and ginger over low heat until the garlic is translucent. Add the turmeric, cumin, chili flakes, coriander, and fenugreek and sauté while stirring. Add the tomatoes and coconut milk. Bring everything to a boil and season with salt. Add the fish pieces to the coconut milk mixture, cover, and simmer over medium heat for about 7 minutes. Meanwhile, wash and dry the spring onions, then finely slice them with all the juicy green leaves. Sprinkle the onions over the fish curry and serve immediately. Serve with rice with butter and saffron.