Fish Curry with Sea Bass Fillet

Ingredients

• 8 red bell pepper halves
• 2 onions
• 1 tbsp ghee (or clarified butter)
• 1 tsp brown mustard seeds
• 2 tbsp curry powder (Garam Masala)
• 200 ml vegetable broth
• 400 ml coconut milk
• Salt
• chili powder
• 600 g sea bass fillet
• 4 stalks coriander
• 1 tsp Lime juice

Instructions

1. 1.

   Wash the bell peppers, halve them, remove stems and cut into thin strips. Peel the onions and slice them into strips.

2. 2.

   Heat the ghee in a pot. Add the mustard seeds and toast for 2 minutes over medium heat. Stir in the curry powder and deglaze with the broth and coconut milk. Add the pepper strips and simmer gently for 1–2 minutes. Season with salt and chili.

3. 3.

   Rinse the fish under cold water, pat dry and cut into bite‑sized cubes. Add to the curry and cook over low heat for about 5 minutes until done.

4. 4.

   Wash the coriander, shake off excess water and pluck the leaves. Taste the curry with salt, lime juice and more chili if desired, then serve garnished with coriander.