Indian Redfish in Tomato Sauce À La Gabi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 redfish fillet (s)
- salt
- 2 tablespoon lemon juice
- 0.5 teaspoon ½ cayenne pepper
- 0.25 teaspoon ¼ turmeric
- 8 tablespoon sesame oil
- 1 teaspoon fennel
- 1 teaspoon mustard seeds
- 4 onion (s), finely chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons ground cumin
- 0.5 teaspoon ½ cumin, roasted and ground
- 400 g tomato (s), peeled, diced
- 0.25 teaspoon ¼ garam masala
- 2 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Wash the fish fillet, pat dry, season with salt and drizzle with lemon juice. Rub with 1/4 teaspoon cayenne pepper and the turmeric. Let it steep for 30 minutes.
- Heat 4 tablespoons of oil in a pan and fry the fennel and mustard seeds in it. Put the onions and garlic cloves in the pan and brown. Add the cumin, 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Add the diced tomatoes, the toasted cumin and the garam masala. Cover and simmer over low heat for 15 minutes.
- Heat the remaining oil in a second pan and fry the fish briefly on both sides. When serving, pour the tomato sauce over the fish.
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