- 500 – 600 gram frozen white fish
- 1 onion
- 2 garlic cloves
- about 3 cm ginger root
- 1 fresh turmeric or 1 teaspoon ground turmeric
- 1 teaspoon ground cumin seeds
- 1 teaspoon ground coriander seeds
- 1/2 teaspoon ground chili
- 1 lemongrass stalk
- 400 ml coconut milk
- 1/2 can of tomatoes (200 gram)
- 600 gram (frozen) vegetable mix of your choice
- 2 limes
- sunflower or other neutral oil
- pepper and salt to taste
- rice for serving
Kitchen equipment needed
- cutting board & chef’s knife
- optional: fine grater or mortar
- large skillet
- wooden spoon
Preparation — 10 minutes
Peel the onion, garlic cloves, ginger root and fresh turmeric. You can choose to finely chop the onion and garlic and finely grate the ginger and turmeric. You can also choose to chop them coarsely and then afterwards creating a paste using a mortar and pestle.
Finishing the fish curry — 40 minutes
Heat a bit of oil in a large skillet and sauté the onion, garlic, ginger and turmeric for a few minutes. Add cumin, coriander and chili and sauté a bit more. You can now use a mortar and pestle to create a paste, but this is optionally.
Crush the lemongrass stalk and add it along with coconut milk and half a can of tomatoes to the spice mix in the skillet. Place the frozen fish on top and divide the frozen vegetables on top. Let the curry simmer for about 20 to 30 minutes. The exact time depends on the thickness of the fish and the desired thickness of the curry.
Meanwhile squeeze the juice of the limes and add it to the curry. Remove the lemongrass stalk and season the curry with pepper and salt. Serve with rice, enjoy!