- 600-700 gr. fillet of perch, cut in thick strips
- 1 medium onion finely chopped
- 2 cloves of garlic, finely chopped
- Seeds of 2-3 cardamoms
- 2 laurel leaves
- 2 tomatoes peeled and chopped
- 1 small handful of coriander leaves
- 1 teaspoon of cumin powder
- 1/4 -1/2 teaspoon chili pepper
- 2 cinnamon sticks
- 1 teaspoon of ginger powder
- 1 teaspoon garlic masala
- 1 can (400 g) coconut milk
- 4 tablespoons (100 g) Indian coconut paste
- 2/3 cups water
- 2 large bananas in thick washers
- 1 tablespoon of yogurt + extra for serving
- 1 lemon juice
- Some oil
- Salt, pepper and chives for serving
Preheat the oven to 200 ° C. Oil lightly and salt the fish fillets, put them in one layer in a pan and bake in the oven for about 10 minutes.
Heat 2 tablespoons of olive oil in a large, deep frying pan, on a low heat, and saute into it the onion with garlic, cress and laurel until the onion has withered. Add the tomatoes and coriander and continue to saute for another 2 minutes. Then add all the spices – cumin, chilli, cinnamon and ginger, and always stir them on low heat until the mixture binds. Put the paste and coconut milk in, add the water and stir until it boils. Then let them boil stirring for 4-5 minutes until the curry binds.
Add the bananas, let them boil for 1 minute and finally stir in the lime juice and yoghurt. When heated, check the salt pepper and remove the pan from the fire. Then add the cinnamon and laurel. Serve the fish fillets with the bananas, pour over the curry and garnish with yoghurt and chives. Serve them with basmati rice.
By chef Paris Christophides