Summary

Ingredients

• 4 fish fillet (s)
• 2 teaspoons turmeric
• salt
• 1 lime (s), add the juice from it
• 600 ml coconut milk
• 5 tablespoon oil
• 2 medium onion (s), chopped
• 6 chilli pepper (s), green, slit lengthways
• 8 clove (s) garlic, crushed
• 1 piece (s) ginger, 5 cm, finely diced
• 1 can tomato (s), chopped
• 5 peppercorns
• 2 carnation (s)
• 5 cardamom pods, green
• 8 curry leaves
• 2 pinches black pepper, freshly ground

Print Recipe Pin Recipe

Instructions

1. Mix 1 teaspoon turmeric, lime juice, salt and a little water and brush the fish fillets with it. Marinate for at least 20 minutes, then rinse and pat dry.
2. Meanwhile, heat the oil in a high pan and sauté the onions, chilli, garlic and ginger at a low temperature. As soon as the onions have taken on color, sweat the pepper, cloves, cardamom and curry leaves with them. After 2 minutes add the chopped tomatoes and cook for another 10 minutes. Add the turmeric and salt and fill up with the coconut milk. Simmer for another 10 minutes at a low temperature. Then roll up the fish fillets and cook in the sauce for 5-10 minutes, depending on the size and type of the fillets, how long they need. Remove the whole spices, season to taste, add seasoning if necessary and serve with aromatic dill rice.