Turbot fillet in Indian curry

Eunice Scott
very easy
5 1
60 mins
60 mins


Servings: 4
  • 7-10 Tbsp Ingredients for 4 people:
  • 500 g Tomatoes
  • 2 Onions
  • 1 (approx. 20 g) piece of ginger
  • 2 TEASPOONS hot paprika powder
  • 2 TEASPOONS Curry Powder
  • 1 knife tip Ras el Hanout
  • 1 knife tip Five-spice powder Fünf
  • 1 TABLESPOON Tomato paste
  • 180 ml Poultry broth ̈he
  • 2-3 stem(s) Coriander
  • 7-10 Tbsp salt, pepper, sugar
  • 4 turbot fillets (approx. 180 g each)
  • 2 TEASPOONS Sesame
  • 7-10 Tbsp parchment paper


  1. 1

    Scratch tomatoes crosswise. Put them in a bowl and add boiling hot

  2. 2

    Boiled water. Then rinse with cold water and remove the skin. Chop the tomatoes. Heat 1 tablespoon of oil in a saucepan. Steam the tomato pieces for about 5 minutes while stirring

  3. 3

    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. Stir in the tomato paste and also sauté 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. Season to taste with salt, pepper and sugar

  4. 4

    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. Sprinkle with sesame seeds. Close the parchment strips to form packets. Bake in the oven for about 15 minutes. Rice tastes good with it

Categories & Tags

Main Dishesvery easyFish