Summary

Ingredients

• 500 g fish fillet (s), white fleshy waxy
• 6 cm ginger
• 4 garlic clove (s)
• 1 teaspoon salt
• 2 teaspoons turmeric, ground
• 2 teaspoons lime juice
• 3 tablespoon oil, tasteless
• 10 cardamom capsules
• 1 teaspoon mustard seeds, brown (no yellow! Asian shops)
• 1 teaspoon cumin
• 1 large onion (s)
• 12 curry leaves, fresh and 1 piece pandan leaf 30 cm (Asialaden)
• 1 teaspoon coriander, ground
• 1 large tomato (s)
• 1 can coconut milk (approx. 400 ml)
• 150 g pineapple, pieces
• 1 medium chilli pepper (s), green

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Instructions

1. Dice the fish fillets. Peel the ginger and garlic, chop or grate very finely and mash with the salt to a smooth paste. Mix half of it in a bowl or a plastic bag with turmeric and lime juice, marinate the fish cubes in it overnight.
2. Open the cardamom pods and remove the seeds. Heat the oil in a saucepan. Roast the cardamom, mustard and caraway seeds in it until they crack like popcorn. Take half of the oil and spice mixture out of the pot and set aside. Cut the onion into fine slices, sauté in the remaining oil. Tear open the pandan leaf with a fork, knot it and add to the onion together with the curry leaves. Fry, stirring, until the onion is lightly browned. Stir in the rest of the ginger paste, continue frying for 2 minutes. Mix the chilli and coriander with 1 1/2 teaspoons of water to a paste and fry for 2 minutes, stirring constantly. Cut the tomato into slices and cook for 5 minutes. Gradually stir in the coconut milk.
3. Add the fish and pineapple, continue cooking for 6-7 minutes. To taste. Remove the pandan leaf. Garnish with chopped green chilli and the rest of the seasoning oil.
4. In addition: rice
5. It`s worth going to the Asian store for the pandan leaf and curry leaves. I freeze the rest of them so you always have a supply.
6. Curry powder is no comparison to the fresh leaves. The cardamom seeds shouldn`t be left out either. They give the typical taste of this dish.