A tasty Indian recipe with a creamy, slightly spicy coconut sauce.
Serves two.
For the fish:
- 2 pike-perch fillets (or other mild white fish), about 250g each
- 4 teaspoons lemon juice
- salt
- pepper
- 2 teaspoons wheat flour
- 2 tablespoons olive oil
For the okra sauce:
- 200g fresh green okra (ladyfingers)*
- 2 tablespoons olive oil
- 1 teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- 2 large onions, sliced
- 4 cloves garlic, sliced
- 1 small(!) piece fresh ginger, peeled and chopped (should be less than half the amount of garlic)
- ½ teaspoon hot red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- ½ teaspoon cumin powder
- 200ml coconut milk
- 220ml water
- salt
*) The 200g are actually a guess. I have no idea how many okras I actually used. Pick what seems to be a generous amount for one person or a good side portion for two persons.
Season the fish fillets with lemon juice, salt and pepper and apply a thin(!) layer of the flour.
Rinse the okra well and remove the hard stems, but not the caps.
In a large wok or pan, heat 2 tablespoons oil and add the mustard seeds and cumin seeds. As soon as they begin to pop, add the onion slices. Fry until the onions are soft and transparent. Then add the garlic slices and ginger pieces. Fry for 2-3 minutes. The onions should become yellowy, but not brown.
Add the turmeric, coriander powder, chili powder and cumin powder and fry briefly, stirring well. Then add coconut milk, water, salt and the okra. Put the lid on and bring to boil; then let simmer over low heat for 10-15 minutes until the okra are soft, stirring occasionally.
While the okra are simmering, heat 2 tablespoons oil in a large pan and fry the fish fillets over low to medium heat on both sides until golden brown.
To serve, put each fish fillet on a plate and cover with the okra and the sauce. Serve with rice.
