Fish Curry with Fenugreek Seeds

Ingredients

• 250 g Basmati rice
• Salt
• 600 g white fish fillet (e.g., red drum, sea bass, pollock)
• 1 Lime (juice)
• 1 onion
• 20 g Ginger
• 2 tbsp plant oil
• 1 tsp fenugreek seeds
• 250 ml coconut milk
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 2 green chili peppers
• 4 tbsp Yogurt

Instructions

1. 1.

   Add the rice to twice its volume of boiling salted water, reduce heat and simmer gently for about 20 minutes (or as directed on the package).

2. 2.

   Wash the fish, pat dry, drizzle with lime juice and season with salt. Peel and roughly cube the onion and ginger, then finely chop them together in a food processor.

3. 3.

   Heat the oil in a hot pot and fry the fenugreek seeds over medium heat until dark brown. Remove from the fat and lower the heat. Add the onion‑ginger mixture to the pan and sauté for 5–10 minutes. Pour in the coconut milk, cumin, coriander, turmeric and washed chilies. Stir well and let simmer gently for about 5 minutes. Reduce heat again, add the fish and cook covered for another 5 minutes until done. Finally stir in the yogurt, do not boil further, taste and adjust seasoning. Serve with rice.