Ingredients
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.