Indian Fish Curry

Rinse and dry the fish and cut into 6 cm pieces. Sprinkle salt (1) and turmeric (2) over the fish pieces and set aside on a plate.

Peel onions and garlic clove and chop finely. Peel ginger and grate finely. Rinse the tomatoes and chili peppers and remove the stalks. Cut the tomatoes into quarters and cut the chilies.

Heat the oil in a wide saucepan and fry the bay leaves briefly over medium heat. Then add the onions and sauté until dark brown. Gradually add the chilies, garlic, ginger, turmeric (3) and cumin, stirring throughout, and sauté for 2 minutes. Stir in tomatoes and yogurt well, add water and let everything bubble together.

When the sauce starts to make, reduce the heat, season with salt and carefully put in the pieces of fish. Cover the fish well with sauce. Cover and simmer at low temperature for 10 min.

Carefully turn the fish pieces to the other side so they don’t break. Sprinkle with garam masala just before serving.

Potatoes go well with this curry. Peel the potatoes (3 medium) and cut them into thin slices. Stir in with the quartered tomatoes, gently roll everything together for 5 min, then add the fish.

Tip: Use creamy natural yogurt for an even finer result!

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