Fish Curry

Heat oil in a large frying pan over medium-high heat. Sauté onion slices for 3-5 min until they soften and begin to color. Add garlic and sauté for 1 min more.

Add the fish and sauté for 4-5 min until firm and whitish. Carefully fold in remaining ingredients except garnish and long grain rice. Add water and steam for 15 min with the lid closed. The fish should fall apart when touched with the tip of a knife.

Arrange the fish fillets on a serving platter. Make the sauce over high heat for 2-3 min until it thickens slightly. Pour over the fish fillets. Garnish with sprigs of cilantro and bring to table with hot long grain rice.

Info: This recipe comes from a Jewish community in India, from the South Indian city of Cochin. Cochin is near the Kerala coast, where there is plenty of fresh fish and a famous spice market. The dish tastes best with long grain rice.

Our tip: Use high-quality red wine for an especially fine taste!

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