Hello, welcome to my kitchen. I am, Food editor at girlfriend. I love delicious food and I like to try out new recipes. Recently I recently invite you to visit myself in my kitchen-or to take a look at my foodie inspiration folder with me (yes, there is really)-and share my recipe of the week with you. Be it a quick everyday dish after work, a delicious cake for the weekend, an innovative creation or a brand new food trend that I have just discovered.
Recipe of the week: creamy tomato curry with cod
Adeliciousis just one of my favorite dishes. Especially those that are made quickly and still bring a lot of taste to the table. Also this oneIs not a classic Indian curry, but rather a relaxed interpretation of various recipes that I have encountered in recent years - withIngredients and spices that I usually have at homeAnd in this case cod fillets.
Photo: Elisabeth Tatter
The curry actually shines in a beautiful orange tone - but instead of gripping for leaf spinach, I caught this time of all hacked spinach that makes the sauce appear so brown. It was delicious anyway, just not quite as pretty as usual!
Become for the recipeCurry and fishTo be prepared separately - so that the delicate fillet does not break down in the sauce and you can simply stir the curry and let it simmer as you wish. So it becomes a creamy and spicy favorite food with many spices and kitchen basics such as onion, tomatoes from the can, frozen spinach and some yogurt -without much work. If you serve it on a rice and with the cod on top, it looks immediately complex and special and smells heavenly that the water in your mouth immediately comes together. Mmmh!
Slightly cooked and sooo delicious: creamy tomato curry with cod
Ingredients for 4 portions:
- 4 cod fillets
- 1 onion
- 1 piece of ginger (approx. 2 cm long)
- 2 tablespoons of ghee (alternatively butter wax)
- 2 The Currypulver Gelbes
- 2 TL Garam masala and turmeric
- E each ½ teaspoon cumin and cinnamon
- 200 g Cherry tomatoes
- 400 g chopped tomatoes from the can
- 100 g leaf spinach (TK)
- Salt, chilli flakes, sugar
- 50 g Greek yogurt
- 1 handful of fresh parsley or coriander
- To serve: Basmatizreis or Naan
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Preparation:
- Purquate the fish in advance if necessary.
- Pull off the onion and finely dice. Peel the ginger with a spoon and cut into larger slices.
- Melt 1 tablespoon of ghee in a large pan and briefly roast the spices in it. Put the onion and ginger in this paste. Slightly reduce the heat and fry the onion.
- In the meantime, wash and quarter the Cherry tomatoes. Then put them in the pan to the onion. Fry everything briefly until the tomato is soft. Then add the chopped tomatoes and season everything with salt, some sugar and chilli flakes.
- Let the curry boil down briefly, then remove the ginger and add the spinach.
- In the meantime, salt the fish and, moreover, fry 1 tablespoons of 1 tablespoon in a separate pan from both sides until it is cooked.
- In the meantime, stir the yogurt into the curry and finely chop the parsley. Mix one half to the curry, the other aside to serve. Season everything with curry, salt and chilli flakes.
- Spread the curry for serving on plates and put a fish fillet on it. Sprinkle with the rest of the parsley and serve with rice or Naan.
Tipp:You can also replace the cod with another fish or scampi as you like - whatever you have at home or like to eat!
