Spicy Fish Curry

Ingredients

• 4 tomatoes
• 1 onion
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 3 Tbsp plant oil
• 1 tbsp curry powder
• chili powder
• 250 ml fish stock
• 200 ml coconut milk
• Sea salt
• black pepper
• 500 g cabbage
• 600 g pike fillet (skinless)
• 2 tbsp coarsely chopped cilantro

Instructions

1. 1.

   Blanch the tomatoes, cool them, peel, quarter, seed and dice. Peel and cube the onion and garlic. Sauté together with ginger in 1 tbsp hot oil until translucent. Add curry powder and chili briefly, then deglaze with stock. Add tomatoes and coconut milk, simmer gently for about 15 minutes. Blend with a stick blender until smooth, adjust consistency by reducing further or adding more stock, season with salt and pepper.

2. 2.

   Wash, trim the cabbage, remove the core and cut into pieces. Sauté in 1 tbsp hot oil briefly. Season with salt and pepper, add a splash of water, cover and steam gently for about 10 minutes until tender yet slightly crisp.

3. 3.

   Rinse the fish, pat dry and cut into 8-12 pieces. Season with salt and pepper and quickly brown all sides in the remaining oil in a non-stick pan. Place in the curry sauce, cover and let it finish cooking over low heat for about 5 minutes; do not boil.

4. 4.

   Fold the cilantro into the cabbage and adjust seasoning.

5. 5.

   Serve the spicy fish curry on deep plates, top with the cooked cabbage, and garnish with sliced chilies if desired.