Indian Fish Curry

Ingredients

• 250 g Basmati rice
• 3 cloves garlic
• 1 piece fresh ginger (ca. 4 cm)
• 150 ml coconut milk
• 5 tbsp sesame oil
• 5 tbsp Soy sauce
• 1 tsp chili powder
• 2 tbsp lemon juice
• 30 g peeled almonds
• 1 tbsp finely sliced lemongrass (white part only)
• Salt
• pepper (ground)
• 0.5 tsp Coriander seeds
• 2 star anise
• 600 g fish fillet (e.g., cod or redfish)
• 1 stalk lemon balm
• 3 stems basil

Instructions

1. 1.

   Prepare the rice according to package instructions.

2. 2.

   Peel and roughly chop the garlic cloves and ginger, then blend both with coconut milk, sesame oil, soy sauce, ½ tsp chili powder, lemon juice, and almonds until smooth.

3. 3.

   Transfer the sauce to a wok or pan, bring to a brief boil with lemongrass, reduce heat and let it simmer gently. Season with remaining chili powder, salt, and pepper. Add coriander seeds and star anise, letting the sauce steep for 10 minutes.

4. 4.

   Wash, pat dry, and cut the fish fillet into 3 cm pieces. Place the fish in the hot sauce and cook for about 6 minutes (do not overcook!). Wash lemon balm and basil; pluck leaves from stems and slice finely. Sprinkle the curry with herbs and serve over rice.