Fish fillet curry and cream



Vegetable oil: 2 tablespoons

Chili Peppers: 1 Century (chopped)

Green pepper: 1 piece (finely chopped)

Salt: half a teaspoon

Black pepper: half a teaspoon

Cumin: 1/4 teaspoon

Coriander: 1/4 teaspoon (dried and ground)

Dill: a tablespoon

Green Coriander: 1 tablespoon (chopped)

Onions: 1 piece (chopped)

Fish fillet: 4 slices

Curry powder: a tablespoon

Cream: 2 cups (liquid)

Carrots: 1 piece (large / chopped in circles)

How to prepare

Season the fish with salt, pepper, cumin, curry and coriander powder.

Heat the oil in a wide frying pan over a medium heat and add the onion, hot pepper and green pepper and stir for 3 minutes.

Add the fish, the rest of the curry and carrots, and stir for 10 minutes.

Add the cream, dill, and green coriander and leave the mixture for 15 minutes on the fire until the sauce is cooked and thickened.

Serve hot alongside the rice.

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