Summary

Ingredients

• g 1,000 redfish fillet (s)
• salt
• 2 tablespoon lemon juice
• 0.5 teaspoon ½ cayenne pepper
• 0.25 teaspoon ¼ turmeric
• 8 tablespoon sesame oil
• 1 teaspoon fennel
• 1 teaspoon mustard seeds
• 4 onion (s), finely chopped
• 2 cloves garlic, finely chopped
• 2 teaspoons ground cumin
• 0.5 teaspoon ½ cumin, roasted and ground
• 400 g tomato (s), peeled, diced
• 0.25 teaspoon ¼ garam masala
• 2 tablespoon parsley, chopped

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Instructions

1. Wash the fish fillet, pat dry, season with salt and drizzle with lemon juice. Rub with 1/4 teaspoon cayenne pepper and the turmeric. Let it steep for 30 minutes.
2. Heat 4 tablespoons of oil in a pan and fry the fennel and mustard seeds in it. Put the onions and garlic cloves in the pan and brown. Add the cumin, 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Add the diced tomatoes, the toasted cumin and the garam masala. Cover and simmer over low heat for 15 minutes.
3. Heat the remaining oil in a second pan and fry the fish briefly on both sides. When serving, pour the tomato sauce over the fish.