Curry with Fish and Vegetables

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(1 vote)
Curry with Fish and Vegetables
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
300 grams Cod
300 grams Pollock
salt
peppers (freshly ground)
½ lemon (juice)
200 grams tomato puree
3 carrots
2 onions
2 garlic
2 centimeters ginger
½ chile pepper (green)
4 tablespoons Cashews
3 tablespoons clarified butter
2 tablespoons Curry
1 pinch sugar
200 grams Yogurt (0.1% fat)
½ teaspoon Garam Masala
cilantro (to garnish)
How healthy are the main ingredients?
saltlemoncarrotoniongarlicginger

Preparation steps

1.

Cut the fish fillets into 2cm (approximately 3/4 inch) cubes and sprinkle with salt and pepper. Rinse and peel the carrots and cut into sticks. Peel and finely chop the onion, ginger and garlic. Rinse the green chile, remove seeds and finely chop. Toast the cashews in a dry skillet.

2.

Heat the cutter in a wok and saute the vegetables. Add tomato puree, season with salt and sugar and simmer for about 3 minutes. Add the yogurt, garam masala and fish cubes, saute for about 6-8 minutes on low heat. Season with curry. Place on plates and garnish with the cashews and fresh cilantro. Serve immediately.