South Indian-Style Fish Curry

Cod, Passata, Coconut milk (unsweetened), Red onion, Ghee, tamarind paste, Ginger, Garlic, Chili pepper, Cilantro, Garam masala, Table salt, Turmeric, Cumin, Coriander (cilantro seeds)

Slice: 8 min. Heat on the stove: 10 min. Blend with a blender: 5 min. Braise: 15 min.

Sauce preparation

Slice red onion (100 g), grate ginger (10 g) and garlic (10 g), and chop chili pepper (10 g) and cilantro stems (5 g). Fry everything in ghee (30 g), then add turmeric (3 g), garam masala (5 g), cumin (1 g), and coriander seeds (1 g). Pour in passata (200 g), cook until the onion softens, and blend the sauce. Add unsweetened coconut milk (150 g), tamarind paste (15 g), and table salt (5 g), then bring it to a simmer.

Fish preparation

Place cod pieces (450 g) in the sauce, cover, and simmer for 5–7 minutes until the fish is opaque. Serve the curry with cilantro leaves.