Bengali Yogurt Fish with Rice

Ingredients

• 200 g basmati whole grain rice
• Salt
• 50 g small onions (1 small onion)
• 2 Garlic cloves
• 20 g ginger (1 piece)
• 1 Green Chili Pepper
• 1 tbsp Panch Phoron (Bengali five-spice blend)
• 2 tbsp sesame oil
• 1 tbsp coriander
• 1 tsp Sweet paprika powder
• 0.5 tsp turmeric powder
• 2 pinch chili powder
• 350 ml vegetable broth
• 80 ml passata tomatoes
• 150 g Greek yogurt
• 600 g firm fish fillet (e.g., lingcod, wolfsbarsch)
• 5 g coriander (1 handful)
• 2 Organic Limes

Instructions

1. 1.

   Cook the rice in salted water according to package instructions over low heat for about 30 minutes. In the meantime, peel and finely chop onions, garlic, and ginger. Halve the green chili pepper, remove seeds, wash, and chop.

2. 2.

   Toast Panch Phoron briefly in a wok or skillet without oil over medium heat until fragrant, then cool and crush in a mortar.

3. 3.

   Heat oil in the wok or skillet. Sauté onions, garlic, and ginger for 2 minutes over medium heat. Add chilies, salt, Panch Phoron, and remaining spices; sauté again. Pour in half of the broth, stir in tomatoes, and simmer gently for 5 minutes. Add yogurt, stir well, add remaining broth, and let sauce cook for another 6–8 minutes over low heat. Season with salt.

4. 4.

   Rinse fish fillet, cut into pieces, and simmer in the sauce for 7–8 minutes over low heat until cooked through. Wash coriander, pat dry, and finely chop.

5. 5.

   Peel limes, grate dry zest, and halve. Plate rice topped with fish and sauce, sprinkle with coriander, and serve with lime wedges.