Fish curry

Step 1

Cut the fish into large pieces and place in a bowl. Rub the fish with spice mix 1. Let it sit for 10 minutes at room temperature.

Step 2

Chop the tomatoes into pieces. Peel the garlic and ginger, and finely chop them. Blend the tomatoes, garlic, ginger, and fried onions together with an immersion blender or regular blender until smooth. This is your base sauce.

Step 3

Heat a sturdy pan with two tablespoons of olive oil over medium heat. Cook spice mix 2 for about 20 seconds. Add the base sauce from step 2, one tablespoon of yogurt, and spice mix 3, stir, bring to a boil, and let it simmer for 10 minutes on low heat, stirring occasionally.

Step 4

Heat a frying pan with two tablespoons of olive oil over high heat. Sear the fish pieces on both sides for a few minutes, then remove them to a plate. Cut the potatoes into large pieces (peeled or unpeeled, as desired) and fry them in the same oil until golden brown.

Step 5

Bring 600 ml of water to a boil in a pan and add the rice. Let the rice cook for 10 minutes on low heat, then drain. Return the rice to the pan, cover with a lid, and set aside.

Step 6

Add the potatoes and 400 ml of boiling water to the sauce from step 3 and let it simmer for 5 minutes (or until the potatoes are tender) on low heat. Add spice mix 4 and the fried fish, and stir. Bring to a boil, place the lid slightly on the pan, reduce the heat, and let it simmer for another 10 minutes. Taste and adjust with salt.

Step 7

Finely chop the coriander. Place it in a separate bowl on the table and serve it with the fish curry and rice. For extra spiciness, serve each person with a green chili (in India, people simply bite a piece off!).

Step 8

Time to eat. Enjoy the real taste of India!