Fish in creamy coconut sauce

Name: fish in creamy coconut sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 stem lemongrass lemongrass; 4 cm fresh ginger; 2 Red peppers; 2 onions; 1 look tomato cubes 400 g; 500 g fresh cod fillet; 4 twigs coriander; 2 tablespoons oil; 2 teaspoons ground turmeric (koenjit); 1 look coconut milk 400 ml; salt

A nice Indian recipe. The main course contains the following ingredients: fish, sereh (lemon grass), fresh ginger, red peppers, onions, tomato cubes (400 g), fresh cod fillet, coriander, oil, ground turmeric (koenjit), coconut milk (400 ml) and salt.

Ingredients

Kitchen Stuff

food processor
stir fry

Directions

Cut the white part of lemongrass very finely. Ginger peel and chop. Remove peppers (remove seeds as desired) and cut into pieces. Juice the lemon grass with ginger and pepper in a food processor or mortar to paste. Peel and chop onions. Drain tomatoes in the sieve. Cut the fish into pieces of approx. 5 cm. Chop coriander finely.
Heat up large casserole oil in wok or large frying pan. Onion, bake something brown in about 5 minutes. Add ginger paste and bake for approx. 3 minutes. Create turmeric through it. Add tomatoes and coconut milk and bring to boil. Boil for about 10 minutes to a nice sauce. Season with salt. Place pieces of fish in sauce and gently simmer in about 5 minutes. Draw fish in a bowl and pour sauce over it. Sprinkle coriander over it. Serve with rice.