Summary

Ingredients

• 600 g redfish fillet (s) or lin fish fillet
• 2 tablespoon lemon juice
• 300 g tomato (s)
• 2 cloves garlic
• 1 piece (s) ginger (approx. 3 cm), fresh
• 2 tablespoon olive oil
• 2 teaspoons turmeric
• 2 teaspoons ground cumin
• 0.5 teaspoon ½ chilli flakes (from the Asian shop)
• 0.5 teaspoon ½ coriander, ground
• 0.5 teaspoon ½ fenugreek
• 400 ml coconut milk
• 2 spring onion (s)
• salt

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Instructions

1. Cut the fish into squares about 4 cm on each side. Drizzle the pieces of fish with lemon juice and let them steep for about 30 minutes. In the meantime, scald the tomatoes, peel them and cut them in half crosswise. Roughly chop the tomato flesh. Peel and mash the garlic. Peel the ginger thinly and finely chop it.
2. Heat the oil in a large pan. Fry the garlic and ginger in it over low heat until the garlic is translucent. Add turmeric, cumin, chilli 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 and cover and let simmer for about 7 minutes over a medium heat.
3. In the meantime, wash and dry the spring onions and cut into fine rings with all the juicy, green leaves. Sprinkle the fish curry with it and serve immediately.
4. This goes well with rice with butter and saffron.