Summary

Ingredients

• 2 port. Fish fillet (s), light
• 3 cm ginger, fresher
• 2 cloves garlic)
• 1 chilli pepper (s)
• 1 small onion (s)
• 1 can coconut milk
• 1 tablespoon cumin
• 1 tablespoon coriander powder
• 1 tablespoon turmeric
• 1 large tomato (s)
• 2 tablespoons oil
• salt
• 3 sprigs coriander green

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Instructions

1. There is no curry powder in a real Indian curry! I love Indian cuisine and have tried many, many recipes over the years. The most important spices are cumin, coriander and turmeric - these ingredients can be used to make a delicious curry at any time.
2. Cut the ginger into small sticks, chop the garlic and chilli pepper and cut the onion into thin slices. Roughly chop the coriander greens, core the tomatoes and cut into cubes and set aside. The chilli pepper I use is not very hot, so it can be more, with you it may be different, so adjust the amount depending on your taste.
3. Let the oil get hot in a large pan and briefly fry the garlic, chilli and ginger. As soon as you smell the garlic, after a few seconds, add the onions and mix everything well. Now add the cumin, coriander and turmeric and lightly roast for a few seconds, stirring constantly. Caution - do not let it burn! If the pan gets too hot, quickly add a few splashes of water to the pan. Pour the coconut milk on and let the sauce boil down for about 5 minutes over a low heat.
4. In the meantime, cut the fish fillet into bite-sized pieces.
5. Season the sauce well with salt and pickle the fish. The fish is done in 3 minutes. Now add the tomato, it should only get hot. Season again with salt and chilli and garnish with fresh coriander leaves.
6. This curry can also be prepared with shrimp or vegetarian, e.g., with potatoes and red peppers.