Turbot fillet in Indian curry
easy
60 mins
60 mins
Ingredients
- 500 g Tomatoes
- 3 TABLESPOONS Oil
- 2 Onions
- 1 piece(s) (approx. 20 g) Ginger
- 2 TEASPOONS hot paprika powder
- 2 TEASPOONS Curry powder (e.g. from the Zanzibar)
- 1 knife tip Ras el Hanout
- 1 knife tip Five-spice powder (e.g. from the Zanzibar)
- 1 TABLESPOON Tomato paste
- 180 ml Poultry broth
- 2-3 stem(s) Coriander
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 4 turbot fillets (approx. 180 g each)
- 2 TEASPOONS Sesame
- 7-10 Tbsp parchment paper
Directions
- 1
Scratch tomatoes crosswise. Place in a bowl and boil over with boiling water. Then rinse with cold water and remove the skin. Chop the tomatoes into small pieces. Heat 1 tablespoon of oil in a saucepan. Steam the tomato pieces for about 5 minutes while stirring.
- 2
Onions peel, finely dice. Peel ginger and dice very finely. Heat 2 tablespoons of oil in a saucepan. Sauté onions and ginger in it. Sprinkle with paprika, curry powder, Ras el Hanout and five-spice powder, sauté briefly.
- 3
Stir in the tomato paste and sweat briefly. Deglaze with tomato sauce and stock. Bring to the boil and simmer for about 10 minutes. Wash coriander, shake dry, chop finely and stir into the sauce.
- 4
Season to taste with salt, pepper and sugar.
- 5
Cut 4 strips from parchment. Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: see manufacturer). Rinse fish and pat dry. Place fish fillets one by one on the paper strips, twist together at the ends, spread curry tomato sauce on the fish fillets.
- 6
Sprinkle with sesame seeds. Seal the parchment strips into packages. Bake in the oven for about 15 minutes. Rice tastes good with it.
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