Caths Pumpkin – Mango Vegetables in Coconut Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pumpkin (se) (Hokkaido)
- 0.5 ½ mango (s)
- 2 teaspoons, heaped vegetable broth, grained
- 300 ml coconut milk
- 500 ml water
- 2 tablespoons oil
- 0.5 clove ½ garlic
- possibly salt
- some sugar
- Paprika powder, hot as rose
- nutmeg
- 2 spring onion (s)
- 4 fish fillet (s) (e.g. pangasius)
- some flour
- Rice, cooked
Print Recipe
Pin Recipe Instructions
- Clean the pumpkin, cut into small pieces and fry with the oil. Pour the vegetable stock (granules) over it, toss and pour the water on top. Simmer until the liquid is creamy.
- Chop the mango and add. Pour coconut milk on top, season to taste.
- Mix the flour with a little salt and turn and fry the fish in it, serve with the rice.
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