{"id":3449,"date":"2012-01-06T18:57:19","date_gmt":"2012-01-06T18:57:19","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3449"},"modified":"2012-01-06T18:57:19","modified_gmt":"2012-01-06T18:57:19","slug":"fischcurry-mit-tomate","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/06\/fischcurry-mit-tomate\/","title":{"rendered":"Fischcurry mit Tomate"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n500 g Fischfilet oder -steaks<br \/>\n2 EL Ghee oder \u00d6l<br \/>\n1 mittelgro\u00dfe Zwiebel, fein gehackt<br \/>\n2 EL frisches gehacktes Koriandergr\u00fcn oder Minze<br \/>\n1 TL Kreuzk\u00fcmmel, gemahlen<br \/>\n1 TL Kurkuma, gemahlen<br \/>\n1\/2 bis 1 TL Chilipulver nach Geschmack<br \/>\n1 gro\u00dfe reife Tomate, kleingeschnitten<br \/>\n1 TL Salz<br \/>\n1,5 TL Garam masala<br \/>\nZitronensaft nach Geschmack<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nDen Fisch waschen und in Portionsst\u00fccke schneiden. Ghee oder \u00d6l in einem Topf erhitzen und Zwiebel, Knoblauch und Koriander bei schwacher Hitze anbraten, bis die Zwiebel weich und goldgelb ist. Kreuzk\u00fcmmel, Kurkuma und Chilipulver zugeben und unter r\u00fchren garen. Die Tomate, Salz und Garam masala zuf\u00fcgen und unter r\u00fchren d\u00fcnsten, bis die Tomate zu einem P\u00fcree zerkocht ist. Mit Zitronensaft und Salz abschmecken. Die Fischst\u00fccke in die Tomatenso\u00dfe legen und die So\u00dfe \u00fcber den Fisch verteilen. Zugedeckt etwa 10 Min. simmern, bis der Fisch gar ist. Mit Reis servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 500 g Fischfilet oder -steaks 2 EL Ghee oder \u00d6l 1 mittelgro\u00dfe Zwiebel, fein gehackt 2 EL frisches gehacktes Koriandergr\u00fcn oder Minze 1 TL Kreuzk\u00fcmmel, gemahlen 1 TL Kurkuma, gemahlen 1\/2 bis 1 TL Chilipulver nach Geschmack 1 gro\u00dfe reife Tomate, kleingeschnitten 1 TL Salz 1,5 TL Garam masala Zitronensaft nach Geschmack Zubereitung Den &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/06\/fischcurry-mit-tomate\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[19,6],"tags":[246],"class_list":["post-3449","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","tag-curry","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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Januar 2012","format":false,"excerpt":"Zutaten 4 Scheiben Fisch, festfleischig - z.B.Kabeljau, 2 cm dick 2 gro\u00dfe Tomaten 2 Gr\u00fcne Chillies; l\u00e4ngs aufschneiden und entkernen 1\/2 TL Curry; gemahlen 1 Zwiebel; d\u00fcnne Scheiben 1 TL Garam Masala 4 EL \u00d6l Gew\u00fcrzmischung 1 TL Ingwer; gemahlen 1 TL Kurkuma; gemahlen 1\/2 TL Chilli; gemahlen 2 EL\u2026","rel":"","context":"In &quot;Fisch&quot;","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6045,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/09\/11\/linsencreme\/","url_meta":{"origin":3449,"position":1},"title":"Linsencreme","author":"Steffen","date":"11. 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Januar 2012","format":false,"excerpt":"Zutaten1 Kilo Kartoffeln, mehlig 1 EL Ghee oder \u00d6l 1 mittelere Zwiebel, feingehackt 1 TL Ingwer frisch, fein gerieben 1 EL Koriandergr\u00fcn frisch, gehackt 1\/2 TL Kurkuma, gemahlen 1\/2 TL Garam Masala 1\/4 TL Cillipulver, nach Belieben 1 TL Salz 500 ml Gr\u00fcne Erbsen, frisch oder gefroren 2 Eier, verquirlt\u2026","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6048,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/09\/12\/rote-linsen\/","url_meta":{"origin":3449,"position":3},"title":"Rote Linsen","author":"Steffen","date":"12. 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