Summary

Ingredients

• 250 ml cream
• 50 ml milk
• 2 teaspoons honey
• 2 teaspoons dill, dried
• 0.5 teaspoon ½ curry powder (masala curry)
• 2 tablespoon lemon juice or lime juice
• 0.5 ½ onion (s)
• 0.5 clove ½ garlic
• 1 tablespoon broth
• 1 teaspoon pepper
• 1 pinch (s) sugar
• 1 pinch (s) salt
• some sauce thickener, light
• 2 port. Fish your choice

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Instructions

1. Cut the onion (s) and garlic into fine cubes while the fish (also seasoned with a little pepper and curry) is frying. Take the fried fish out of the pan, then first add the onion cubes and a little later the garlic and fry both for about 1 - 2 minutes in the remaining fat, until the onions are translucent. Then add the cream and milk. As soon as the sauce simmers again, stir in the honey and add the dill tips, masala curry, broth and lemon juice. Thicken with a light sauce thickener if necessary, with 300 ml of cream and milk a tablespoon of sauce thickener is sufficient. After adding a pinch of sugar, add (a little) salt and (a lot) pepper to taste. Finally let the sauce steep for a few minutes, during which time the fish can be put back into the sauce to get hot again. Rice goes particularly well with this, of course.