Summary

Ingredients

• 600 g fish fillet (s) (e.. perch)
• 300 g tomato (s)
• 2 cloves garlic)
• 2 chilli pepper (s)
• 1 piece (s) ginger (approx. 30 g)
• 2 tablespoons oil
• 2 teaspoons caraway powder
• some saffron
• a bit salt
• 1 can coconut milk (approx. 400 ml)

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Instructions

1. Cut the fish fillet into bite-sized pieces and season with salt. Peel the tomatoes, remove the seeds and chop them into large pieces. Peel and finely chop the garlic and ginger. Core and finely chop the chilli peppers.
2. Heat the oil in a saucepan and fry the garlic, ginger and chilli in it until translucent. Add the saffron and cumin powder. Now add tomatoes and coconut milk and let everything cook for about 15 minutes. Reduce the heat and let the pieces of fish cook for about 8-10 minutes. Serve hot.