Indian fish curry - pasoli

Indian fish curry

Ingredients (for 4 persons):

  • 600g Seelachsfilet
  • 300g Rice
  • 2x Lemon
  • 2x onion
  • 2 tbsp Olive oil
  • ½ tsp ground turmeric
  • 2 TL yellow curry powder
  • 1 Msp. fresh coriander
  • 1 Msp. Ground carnations
  • 1x leek
  • 400g Canned tomatoes in pieces
  • 1 tbsp Creme fraiche Cheese
  • salt & pepper


Wash the fish fillet, pat dry and cut into bite-sized pieces. Drizzle with the squeezed lemon juice. Peel the onions and finely dice them. Stew the onion in oil in a wok until translucent. Add all the spices and simmer for about 5 minutes over medium heat. Cut the leek into fine rings, wash and drain. Put the leek and the pieces of fish fillet in the wok and simmer covered over medium heat for about 8 minutes. Drain the tomatoes a little so that there is still some liquid and add to the wok. Refine with créme fraiche and season with salt and pepper. Serve with rice

Recipe from our head chef Mane.


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