Fisch-Karahi

Zutaten

• 400 g Boneless white fish fillets
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• Juice of half a lemon
• 1 Sprig curry leaves
• 1/2 tsp kalonji/nigella seeds
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 5-6 cloves crushed garlic – or 1 tbsp garlic paste
• 7-8 tomatoes (roma preferred)
• 1/2-3/4 tsp salt ((start with half))
• 1/2 tsp red chilli flakes
• 1/2 tsp chili powder
• 1 tbsp of butter (optional)
• 1 tbsp heaped kasuri methi i.e dried fenugreek leaves
• Freshly cracked pepper
• 2-4 green chillies finely sliced
• Handful of chopped cilantro
• Juleinned ginger (optional)

Zubereitung

1. 1

   Cut your fish into fairly large chunks – mine were about 2*2 inches. Sprinkle them with the turmeric powder, salt, and juice of one lemon and set aside.

2. 2

   Warm oil in your pan on medium high heat and roughly chop your tomatoes.

3. 3

   When the oil is hot add the seeds i.e. fenugreek, and kalonji and curry leaves and just wait for them to splutter and become aromatic.

4. 4

   Now add your garlic, let it cook for 30 seconds and then add your tomatoes, salt, chili powder, and chili flakes.

5. 5

   Mix well and cook the tomatoes on high heat, stirring constantly until they get dark red and caramelly looking. This takes me about 10 minutes in a large wok.

6. 6

   If you are up for it then taste your spice mix, adjust seasoning if necessary, then place your fish pieces in the pan and cook for 3 minutes.

7. 7

   Carefully flip and let the fish cook through, another 2-4 minutes depending on the fish, a piece pressed will flake easily.

8. 8

   Drop the heat and add the butter, kasuri methi, fresh pepper, give it a gentle stir, adjust seasoning.

9. 9

   Garnish with cilantro, ginger, chilies and dig in!