Light Fish Curry

For the fish curry, wash the fish and scallops, dab dry and cut into approx. 5 cm pieces, leave the scallops whole or cut in half.

Wash and quarter the tomatoes, then cut these pieces in half again crosswise. Peel and halve the onions and cut them into thin strips. Wash the chili peppers and cut them into rings.

Heat the ghee in a pan, add the mustard seeds. When they start to pop, add the onions and let them turn light brown. Then add the ginger garlic paste, chili rings, curry leaves and turmeric and fry for 2 minutes more.

Add the coconut milk and 100 ml of water, bring to a boil once briefly, season with salt and add the fish and scallops. Cover and cook on lowest heat for 10 minutes.

Then take out the fish and scallops and keep warm, add tomato pieces to the sauce and boil down on the strongest flame for 4 minutes.

Season with lemon juice, return the fish to the sauce and serve the fish curry sprinkled with a few mustard seeds.

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