Indian fish curry with coconut

Ingredients for 4 servings:

• 650 g fish fillet(s), thick white
• 2 tsp lemon juice
• 1 tsp cumin
• ½ tsp fennel seeds
• 50 g desiccated coconut
• 1 piece(s) ginger, 2 cm, chopped
• 2 dried red chili peppers, soaked in hot water
• 3 garlic
• 1 onion(s)
• ¾ tsp turmeric
• 2 tsp tamarind paste
• 2 tbsp butter
• 400 ml water
• 2 tbsp coriander, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the fish fillets into 3 cm thick slices. Drizzle with lemon juice and set aside. Lightly toast the cumin seeds, fennel seeds, and desiccated coconut in a dry pan until fragrant. Grind to a powder in a spice grinder. Blend the ginger, chilies, garlic, and onion into a paste and add the ground spice mix, turmeric, and tamarind. Sauté this spice paste in butter for just under 2 minutes, stirring constantly. Deglaze with water, bring to a boil, and simmer for 6 minutes. Add the fish and half of the coriander. Simmer gently for about 6 minutes, until the fish is cooked. Serve with rice and garnish with the remaining coriander.