Fish curry

If someone decided to calculate how many spoons of curry are eaten in the world every second, the account would probably go to the millions. This dish is simple, and it is prepared in various countries of the world, from Asia to Africa.

Ingredients

• 600 g thick fillet of white sea fish
• 2 large white onions
• 4 large ripe tomatoes
• 3 cm fresh ginger root
• 1 clove of garlic
• 2 red chili peppers
• 200 g fresh coconut
• 1 can (400 g) coconut milk
• medium bunch of fresh cilantro
• 1 cup basmati rice
• 1 lemon
• 6 tbsp. l. ghee
• 1 tsp black or brown mustard seeds
• 1 tsp ground turmeric
• 1 tsp spice mixtures garam masala
• fine sea salt

Directions

1. Wash the lemon thoroughly with a brush, carefully cut off the entire zest and chop it. Pour 2 liters of water into a large saucepan, add 2-3 pinches of salt, put on high heat. When the water boils, add rice. Bring to a boil, cook for exactly 10 minutes. Remove the pan from the heat, place the rice on a sieve. Allow water to drain.
2. Add chopped zest to rice in a sieve, mix gently. Boil 3 liters of water in a saucepan, reduce heat to low so that the boil is low. Place the rice strainer in a saucepan of boiling water. Cover with a lid or a sheet of foil. Cook for 15 minutes. Leave the cooked rice under a lid or foil.
3. Stir the turmeric with 1 tsp in a flat plate. salt. Dry the fish thoroughly with a paper towel, cut into medium-sized pieces. Perhaps there are small bones in the fillet - they should be removed with tweezers. Place the fish chunks on a plate and roll in the turmeric and salt mixture on all sides.
4. In a large skillet, heat 3 tbsp. l. oils. Put prepared pieces of fish and fry them for 2 minutes. from each side. Pieces of fish should be placed in the pan not too tightly, but with an interval of about 2 cm.Place the finished fish on a paper towel so that excess fat is absorbed. Peel and chop the onion.
5. Heat the remaining oil in a clean deep frying pan over high heat. Pour mustard seeds into hot oil, immediately cover with a lid. Cook until seeds start to burst. Be careful not to open the lid at this point, as bouncing seeds can burn your hands or face.
6. Remove the pan with mustard seeds from the heat and leave for 1 minute until the seeds are no longer active. Then remove the lid from the pan, put the onion. Stir onion with mustard and butter. Place the skillet over medium heat. Cook without a lid, stirring occasionally, 4 minutes.
7. Chop the ginger and garlic. Core the chili, chop the pulp. Cut the tomatoes into quarters or eights (if you wish, you can remove the skin from the tomatoes, but this is not necessary). Separate the cilantro leaves from the stems, chop the stems, sprinkle the leaves with water, wrap them in a paper towel and put them in the refrigerator.
8. Add ginger, garlic, chili, tomatoes, chopped cilantro stalks and garam masala spice mixture to the onion pan. Mix well. Cook, stirring occasionally, over medium heat for 3-4 minutes. Peel the coconut from the brown skin. Grate the coconut pulp, put in a pan, mix.
9. After 1 min. pour coconut milk into the pan. Bring to a boil, reduce heat to low, and cook until curry thickens, 2-3 minutes. If the curry gets too thick for you, you can add 3-4 tbsp. l. hot water, stir and reheat until boiling.
10. Place the fried fish in the curry and stir gently. Cover the pan with a lid. Heat the curry over medium heat for another 1-2 minutes, stirring a couple of times during this time. Do this carefully so that the pieces of fish do not fall apart.
11. Pour over the warm rice with lemon juice, stir and arrange on plates (if you wish, you can add a piece of butter to the rice along with the lemon juice). Put pieces of fish on top or next to the rice, pour over the curry. Remove the cilantro leaves from the refrigerator, sprinkle with curry and serve.