Indian fish curry

Ingredients for 4 persons):

• 600g pollack fillet
• 300g rice
• 2x lemon
• 2x onion
• 2 tbsp oil
• ½ tsp ground turmeric
• 2 tsp yellow curry powder
• 1 pinch coriander
• 1 pinch ground cloves
• 1x leek stick
• 400g canned tomatoes cut into pieces
• 1 tbsp crème fraîche
• Salt pepper

Preparation:

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. Fry the onion in oil in the wok until translucent. Add all the spices and simmer over medium heat for about 5 minutes. Cut the leek into fine rings, wash and drain. Put the leek and the fish fillet pieces in the wok and let them simmer covered over medium heat for about 8 minutes. Drain the tomatoes a little so that there is still some liquid and add them to the wok. Refine with créme fraîche and season with salt and pepper. Serve with rice

Recipe from our chef Mane.