Fish with seafood Indian style

Ingredients for 4 servings:

• 700 g fish fillet(s), firm
• 275 g seafood
• 1 tbsp, heaped ghee, or clarified butter
• 2 large onions
• 4 cloves garlic
• 2 cm ginger, thumb thick
• 4 tsp cumin, ground
• 2 tsp coriander, ground
• 1 tsp ground turmeric
• 2 tsp fennel seeds, ground
• 1 tsp fenugreek, ground
• e.g. chili powder
• 1 class can/n tomatoes, chopped
• ½ tsp tamarind paste, concentrated extract
• 125 ml water
• 2 tbsp tomato paste
• 4 tbsp coriander, chopped, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

for spice lovers

Halve and slice the onions, finely chop the garlic and ginger. Cut the fish fillet into 4 large pieces and, like the seafood, wash and pat dry, then fry in the ghee for 2 minutes on all sides. Remove and set aside. Sauté the onions in the remaining fat until golden brown. If the fish has drawn water, reserve the stock and reduce the water that will be added later accordingly. Then add a little more ghee for the onions. Add the spices, garlic, and ginger to the pan and fry for about 60 seconds, stirring constantly. Deglaze with the tomatoes and water. Stir in the tamarind paste and tomato paste, add the fish and seafood back in, and cook uncovered over medium heat for about 10 minutes. Finally, stir in the chopped coriander and serve. Serve with rice or bread.