Today Tina had the opportunity to look over the shoulder of our cook Elisabeth. Together with her she prepared a fish curry.
Here is the prescription:

Fish Coconut Curry (Ingredients)

For the curry sauce:
4 medium red onions
1-2 tsp cumin
1 tbsp grated ginger
1 tbsp chopped garlic
1 tbsp chopped green chili
1 tbsp turmeric (cumin)
1 tbsp curry powder
1-2 tsp red chili powder
1 teaspoon ground black pepper
Approx. 500g strained tomatoes
Handful of fresh, small curry leaves
salt and pepper
olive oil

Approx. 400-500 g fish fillet (red snapper)
Salt pepper
Olive oil, butter
Coconut milk to taste

Clean the fish fillet and cut into cubes (4×4 cm), set aside.
Peel the onions, dice them roughly and chop them very finely in a blender together with the cumin until you get a “mash”.
Heat the olive oil in a pan and add the onions. Simmer while stirring until the water has evaporated; do not fry or brown. The mixture will become a creamy, light mass.
Now add the spices (ginger, garlic, green chili, cumin, chili powder, curry leaves) and tomatoes. Simmer for 15 minutes.

Meanwhile, coat the fish in some salt and pepper. Melt oil and butter in a pan and fry the fish.
Add 2-3 ladles of the curry sauce to the fish and bring to the boil again.
Season to taste with coconut milk and add a little water if necessary. The curry should be thick and creamy.

About half of the curry sauce will remain. This can then be used as a base for vegetable or chicken curry, for example.

Serve with rice or chapati.