Читать книгу Winter Cuisine - Bernhard Long - Страница 58

Ingredients for 4 meals

760 grams of fixed fish fillet (e.g. Pangasius)

1 biologically lime

3 cloves of garlic

1 green chili

1 large piece of ginger root (so. 8 inches long)

400 grams of ripe tomatoes

1 small mango fruit (so. 160 grams)

2 red onions

3 large spoon oil

1 large spoon brown mustard seeds

1 Whole. small spoon coriander (ground)

1 Whole small spoon cumin (ground)

1 large spoon sharp curry powder

1 small spoon turmeric

200 ml coconut milk (9 % fat)

Pinch of salt

2 stalks fresh mint

The preparation process

Fish fillet rinse, dry it and in 3 centimeters large pieces of crushing. Lime expressions, the juice over the fish pieces dribbling and cold.

Peel and finely chop the garlic. Chili in clean water, cleaning and slices of crushing. Peel and finely grate the ginger.

Clean tomatoes in water, neighborhoods, core and coarsely. Mango fruit peel, the flesh in strips of the stone crushing and coarsely chop. Peel the onions and chop into thin slices.

The oil in a saucepan, mustard seeds is heated until it is easy to crack. Immediately onions, garlic, ginger and chili spice and give everything a stir- fry 1 minutes.

Coriander, cumin, curry powder and turmeric. Sauté briefly and then pour out the coconut milk.

Tomatoes in the sauce, heat and over a medium heat for 4 minutes to simmer.

Mango fruit cubes and boil 1 minutes.

Lightly salt fish and in the pot. Covered on medium heat 4 6 minutes simmer, cooking. Mint in water to clean and dry shake. The Curry for decorating and on the table.