Fish Curry
800 g fish
Juice of 1 lime
Spice Mix:
1/2 teaspoon turmeric
2 teaspoons paprika
1 teaspoon black peppercorns
1/4 teaspoon dried red chili
1 teaspoon coriander seeds
1/2 teaspoon curry powder
1-2 tablespoons oil
For the Sauce:
2 curry leaves
1 teaspoon brown mustard seeds
1 onion, chopped
4 cloves garlic
2 tablespoons grated ginger
Small red onion, finely chopped
2 dl coconut milk
Additional Ingredients:
200 g green beans, cut into thirds
Marinate the fish in lime juice, turmeric, and paprika for 15 minutes.
Dry roast the spices for 30 seconds in a hot pan and then grind them.
Heat oil in a pan and fry the mustard seeds until they start to pop. Add the chopped onion when they pop.
Once the onion is softened, add the coconut milk and the ground spices. Add the curry leaves and a bit of water if necessary. Let simmer on low heat for 5-10 minutes.
Add the marinated fish and green beans to the pan once the sauce has reached a satisfactory thickness and consistency. Cook the fish until it's done (usually takes about 2-3 minutes).
Serve with rice.