Burbot Curry
4 servings
30 minutes
Eel curry is an exotic dish of Indian cuisine that combines tender eel meat with rich spices and coconut milk. This dish embodies the depth of traditional Indian curry, where aromatic spices like coriander, cumin, and black pepper unfold in oil to create a rich flavor palette. The addition of spinach adds freshness, while grated coconut makes the taste softer and more harmonious. Curry pairs perfectly with rice and lime, creating a balance between spiciness and a light tanginess. The dish not only warms and satisfies but also opens the doors for gourmets into the world of Indian flavors, where each spice plays its role in this gastronomic spectacle.
1
Grind the pepper, coriander, and cumin in a spice grinder or crush them in a mortar.
- Black peppercorns: 1 teaspoon
- Coriander seeds: 1 tablespoon
- Cumin (zira): 1 teaspoon
2
Sauté finely chopped onion, garlic, and ginger in vegetable oil for 5 minutes.
- Vegetable oil: 2 tablespoons
- Onion: 1 piece
- Garlic: 3 cloves
- Ginger: 30 g
3
Add ground spices and continue frying for another 2-3 minutes.
- Black peppercorns: 1 teaspoon
- Coriander seeds: 1 tablespoon
- Cumin (zira): 1 teaspoon
4
Add tomato paste, coconut milk, whole peppers, and salt. Simmer for 5 minutes.
- Tomato paste: 1 tablespoon
- Coconut milk: 400 ml
- Green pepper: 2 pieces
- Salt: to taste
5
Add pieces of cleaned burbot and simmer for 5 minutes.
- Burbot: 500 g
6
Add spinach there and simmer for another 5 minutes.
- Spinach: 300 g
7
Garnish with grated coconut, serve with rice and lime.
- Coconut flakes: to taste