Malabar Fish Curry (India)

Ingredients

• 600 g sea bass fillet (skinless)
• 1 Green Chili Pepper
• 1 onion
• 2 Garlic cloves
• 2 cm fresh ginger
• 200 g diced tomatoes (canned)
• 2 tbsp peanut oil
• 1 tsp brown mustard seeds
• 15 curry leaves
• 200 ml coconut milk
• Salt
• black pepper (ground)
• 0.5 tsp chili powder
• 0.5 tsp Coriander powder
• 0.5 tsp turmeric

Instructions

1. 1.

   Wash the fish, pat dry and remove any excess fat or tendon strands. Cut the fillet into 2 cm thick slices. Wash the green chili and cut into rings. Peel and finely chop the onion, garlic, and ginger; blend with the tomatoes.

2. 2.

   Heat oil in a pot and sauté mustard seeds with curry leaves. Add the blended tomatoes and deglaze with coconut milk. Season with salt, pepper, chili powder, coriander powder, and turmeric; simmer over medium heat for about 10 minutes.

3. 3.

   Stir in the chili rings, add the fish pieces to the sauce, and cook until done. Serve on pre-warmed plates.