Zanderfilet in Fischcurry neben Reis. Garniert mit grünen Chilis und Lorbeerblättern

Fish curry with zander fillet

40 minutes

Mittel

4 people

This aromatic fish curry features a velvety coconut sauce in which tender zander fillet gently cooks. The combination of ginger, garlic, garam masala, and fresh lime creates a beautifully balanced, contemporary flavor—a dish that can be prepared with almost any firm fish.

Ingredients

2 x Zander fillets (4 fillets 125 g each)
4 shallots
1 small piece of ginger (approx. 2 cm)
3 cloves of garlic
2 limes
200 ml coconut milk
3 tomatoes, chopped
1 tsp garam masala
1 tsp turmeric (curcuma)
1 tsp Kashmiri chili or 1/3 tsp cayenne pepper
3 bay leaves
350 g basmati rice
3 tbsp vegetable oil for frying
1 tsp salt
3 green chilies

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

First, thoroughly rinse the 350 g of basmati rice and cook it according to the package instructions, ensuring it remains light and fluffy with distinct grains. While the rice is simmering, peel the 4 shallots and slice them into thin rings. Peel the piece of ginger and the 3 garlic cloves, then finely grate or chop them.
Heat 3 tablespoons of vegetable oil in a large pot and sauté the shallots over medium heat until they become translucent. Then add the ginger and garlic and cook briefly until fragrant.
Now add the spices: Stir in 1 teaspoon of garam masala, 1 teaspoon of turmeric, and 1 teaspoon of Kashmiri chili, or alternatively 1/3 teaspoon of cayenne pepper, and toast them over low heat for about a minute. Then add the 3 chopped tomatoes and let them simmer briefly. Stir in the 200 ml of coconut milk, the juice of half a lime, and the 3 bay leaves.
Let the sauce simmer gently over medium heat for about 15 minutes to allow the flavors to meld. Remove the bay leaves.
Using an immersion blender or stand blender, purée the curry sauce until smooth and creamy, then return it to the pot. Add a little water if needed to achieve your desired consistency. Season with 1 teaspoon of salt.
Carefully remove the skin from the zander fillets and gently place them in the curry. Cook over low heat for about 8 to 10 minutes, until the fish is tender but still holds together.
Serve with freshly cooked basmati rice, garnished with sliced green chilies and lime wedges, if desired.

Tip: This curry works great with almost any firm fish fillet—such as cod, pollack, or kingfish. Simply adjust the cooking time to the thickness of the fillet and let it simmer gently in the curry.