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🍽️ Spicy Fish Curry with Cabbage

491 kcal · 30 min · 4 servings

Spicy Fish Curry with Cabbage Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour boiling water over the tomatoes and let them sit for a moment.
  2. 2. Peel off the tomato skins and cut them into quarters.
  3. 3. Remove the seeds and dice the tomatoes finely.
  4. 4. Peel the onion and garlic and dice them as well.
  5. 5. Heat one tablespoon of oil in a pot.
  6. 6. Sauté the onions, garlic, and ginger until translucent.
  7. 7. Stir in the curry powder and chili briefly.
  8. 8. Deglaze the mixture with the fish stock.
  9. 9. Add the diced tomatoes and the coconut milk.
  10. 10. Let the sauce simmer on low heat for about 15 minutes.
  11. 11. Then puree the sauce finely with a hand blender.
  12. 12. Simmer the sauce further to thicken it, or add more stock if it is too thin.
  13. 13. Finally, season the sauce with salt and pepper.
  14. 14. Wash the cabbage and remove the hard core.
  15. 15. Cut the cabbage into bite-sized pieces.
  16. 16. Heat one tablespoon of oil in a pan.
  17. 17. Sauté the cabbage pieces briefly.
  18. 18. Season the cabbage with salt and pepper.
  19. 19. Add a little water and steam the cabbage covered for about 10 minutes until it is still slightly crisp.
  20. 20. Rinse the fish and pat it dry.
  21. 21. Cut the fish into 8 to 12 pieces.
  22. 22. Season the fish pieces with salt and pepper.
  23. 23. Fry the fish in the remaining oil in a non-stick pan until golden brown on all sides.
  24. 24. Place the fish pieces into the curry sauce.
  25. 25. Let the fish steep covered on low heat for about 5 minutes without letting the sauce boil again.
  26. 26. Fold the coriander greens into the steamed cabbage.
  27. 27. Taste the cabbage again and adjust the seasoning if needed.
  28. 28. Serve the fish curry on deep plates.
  29. 29. Top with the cabbage.
  30. 30. Garnish the dish with chili peppers if desired and serve.

Nutrition per serving