Yippi, now it's clear that there will be a culinary trip to southern India in November. I'm already looking forward to it 
To get in the mood, I have brought back memories from the previous trip, which was received with great enthusiasm by the guests in 2010.
South Indian food is quite spicy, i.e. stronger than North Indian. The spice level is determined by the type of chili you use. If you are serving children, just add the chili to the adults' chili and do not mix it in from the start. Alternatively, use chili powder. For allergy sufferers, it is fine to omit the nuts. I think there is enough flavor without nuts in this, and it tastes even better with toasted nuts as a garnish before serving.
FISH CURRY
50 gr coconut pulp
3 green chilies
1 tbsp grated ginger
2 cloves garlic
5-6 cashew nuts
2 tablespoons cocosa (coconut oil)
100 g onion
½ teaspoon turmeric
150 g tomato
1 can of coconut milk
500 gr cod fillet
1 teaspoon salt
1 teaspoon ground cumin
Procedure:
- Crush the coconut pulp, chili, ginger, garlic and cashew nuts in a mortar or machine. Cut the fish into serving pieces.
- Heat oil, add onion in strips. When the onion changes color a little, add the crushed ingredients, turmeric and ½ dl water. Mix well.
- Continue with diced tomatoes, coconut milk and fish. Add salt and ground cumin. Let it simmer until the fish is cooked through.
- Tastes delicious with rice, try my Basmati rice or as a hearty soup with papadam.
