Goa Fish Curry on Pink Basmati Rice with Pomegranate and Lime Raita (Petra Wagner)

Make a spice mix from two teaspoons of cumin, two teaspoons of coriander seeds, one teaspoon of fenugreek seeds, one teaspoon of green cardamom seeds, one teaspoon of white mustard seeds and some chili (1/4 teaspoon or more or less, if you like) Roast the spices until they start to smell and grind them coarsely. Soak three tablespoons of fine coconut flakes in coconut milk with a little warm water and 1/4 teaspoon of tamarind butter for about a quarter of an hour. Press five cloves of garlic through a press and use four teaspoons of the spice mixture and a little water to make a paste.

Cut the fish fillet without skin and bones (waxy, e.g. wolffish) into cubes.

In a pan, fry a chopped vegetable onion in oil until translucent, stir in the spice paste and heat vigorously for three to four minutes. Occasionally deglaze with water until the paste turns a little darker. Add ginger cut into sticks (approx. 3 cm piece), approx. 8 to 10 diced cocktail tomatoes, half chopped peppers (remove the pips beforehand to reduce the heat) and approx. Heat the whole thing a little more vigorously and simmer for five minutes. Add a little water if necessary.

Now add the soaked coconut flakes and one and a half tablespoons of tamarind sauce and gradually pour in approx. 300 ml of creamy coconut milk. To intensify the yellow color, add a teaspoon of turmeric powder and a few shredded saffron threads. Season to taste with salt. The whole thing is now a creamy curry. Depending on your preference, it can be diluted with a little water.

Now add the diced fish fillet and let it steep for about 10 minutes with the lid closed over low heat. As soon as the fish is done, mix in the finely chopped fresh coriander leaves and serve.

Wash the Lotao Glam Wedding Pink rice and simmer for 20 minutes in double the amount of salted water. The rice should still have a bit of bite. Strain the rice if there is excess water and set aside. Roast fresh curry leaves in butter and a little oil and add a teaspoon of white mustard seeds. Heat these until they start to "dance". Be careful not to burn them. Add the rice and use a 1/4 teaspoon of beetroot powder to freshen up the pink that was lost during cooking.

Mix 7,250 ml Greek yogurt (10% fat) with the juice of half a lime and the grated lime zest. Roast three teaspoons of cumin seeds (whole) in a little clarified butter or ghee until they start to smell. Set aside and let cool. Stir the cumin seeds and three tablespoons of mint sauce into the yogurt and season with salt. Mix the pomegranate seeds with the yoghurt, decorate with a few fresh mint leaves and serve.