This is another one of my favourites. Not only is it the simplest curry recipe that I know of, it's also extremely tasty.
- 4 tablespoons vegetable oil
- 1 small onion, chopped
- 1-2 cloves garlic
- ½ teaspoon ginger powder
- 3 fresh red chilies or 1 teaspoon ground dried chilies
- 1 teaspoon tumeric
- 1 teaspoon mustard seeds
- 1 tablespoon coriander powder
- 1 tablespoon wheat flour
- 2 tablespoons lemon juice
- 1 cup (250 ml) coconut milk
- 500 g sole fillets (also tastes great with shark)
Heat the oil in a large frying pan or wok, add the onion and fry until brown. Add ginger, chilies, tumeric, coriander and mustard seeds and fry for a few minutes more over low heat, making sure the spices do not burn.
In a bowl, mix coconut milk, lemon juice, flour and salt, then pour the mixture into the frying pan. As soon as the sauce thickens, put in the fish fillets. Squeeze the garlic through a garlic press and put it on top of the fish fillets.
Cover the pan with a lid and let everything simmer over low heat until the fish is well done (about 15 minutes, depending on the size of the fish). Do not stir while it's cooking, just shake the pan from time to time so that nothing sticks to it. Serve with rice and/or chapatis.