Grilled Fish Curry

A little fusion today between Indian and Sundanese food, because i wanted to have a kind of pepes (steamed fish) but did not find banana leaves and no sweet basil. This one is 'grilled' on a non stick pan, but sure you can also use grill oven. Tips: use a pyrex dish to make it easier to control whether your fish, is cooked alright or burnt.

Here is the recipe.
Marinate spice:
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp chili powder
1 1/2 tsp turmeric powder
2 tsp ground brown mustard seed
Salt and Pepper to season

Main ingredients:
3 slices or 300 gr pangasius fillet (or any kind of white fish)
100 ml chicken broth
2cm crushed ginger
1 onion, sliced
4 cloves garlic, finely minced
1 tomato, diced

1 stick lemongrass, sliced

1 stick large scallion/green onion, sliced

Marinate fish with spices and let it set in refrigerator for 30 minute. When the fish is ready, saute onion, garlic, and ginger with chicken broth. Pour this sauted spice on marinated fish and coat evenly. Prepare the pan (or preheat oven at 150 degree celcius), put fish in the pan and cover it with diced tomato, lemingrass, and scallion. Grill until fish is flaky. Serve with steamed basmati rice.

Smakelijk!