Easy fish curry
Thanks to the ready-made curry paste, Indian fish stew is super simple and the cavalcade of spices in the cupboards remains moderate.
Ingredients · Servings 4
- 3 tablespoons oil
- 1 onion
- ½ teaspoon salt
- 2 tablespoons curry paste (for example Patak's Tikka Masala or Pirkka Tandoori)
- 4 tomatoes
- 3 garlic cloves
- 1 tablespoon ginger paste (or grated fresh ginger)
- 1 small can (160 ml) coconut milk
- 300 g white fish (for example, thawed frozen cod)
- rice and coriander and plain yogurt
Method · 35 min
- Peel and chop the onion. Heat the oil in a saucepan and fry the onion in the oil with salt for 10 minutes. Add the curry paste and fry for a couple more minutes.
- Meanwhile, remove the stems from the tomatoes, peel and chop the garlic cloves. Puree the tomatoes, garlic and ginger paste in a blender or with a hand blender until smooth. Add to the pan and fry for about 10 minutes. Finally, add the coconut milk.
- Cut the fish into pieces (or use frozen fish cubes). If you want, you can fry the pieces a little in another pan.
- Finally, add the fish to the sauce and let it simmer over low heat for about 5 minutes. Serve with rice.
