Goan-style fish curry

Ingredients for 4 servings:

• 4 fish fillet(s), salmon, pike-perch or, if necessary, sea fish
• Salt
• 1 tbsp lemon juice
• 3 tbsp vegetable oil
• 1 onion(s)
• 3 cloves garlic
• 2 cm ginger root
• ½ tsp turmeric
• 1 tsp coriander seeds, ground
• ½ tsp cumin
• chili powder
• 250 ml coconut milk
• 2 chili peppers, green
• 2 tbsp vinegar
• 1 bunch of coriander leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

from southern India

Cut the fish fillets into portions, season with salt, and rub with a little lemon juice. Let them marinate in the refrigerator for at least half an hour. Finely dice the onion and fry in oil in a large pan until golden. Grind the garlic cloves and ginger into a paste in a mortar and pestle, or chop very finely and roast with the onions for one minute. Add the turmeric, coriander powder, cumin, and chili powder and let it marinate briefly. Next, add the coconut milk, the green chilies (cut into the thinnest possible strips), the remaining lemon juice, and the vinegar. Simmer over low heat for about ten minutes. Season with salt. Add the fish pieces to the sauce, cover, and simmer for five to six minutes. Finely chop the fresh coriander and mix in. Serve best with basmati rice.