Pangasius Curry À La Gabi
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g fish fillet (s) (panasius), cut into bite-sized pieces
- some oil (peanut)
- 200 g carrot (s), cut into fine strips
- 3 spring onions, cut into thin rings
- 400 g pak choi, cut into fine strips
- 75 g bean sprouts
- 1 red pepper (s), cut into fine cubes
- 1 onion (s), red, finely sliced
- 3 cloves garlic, finely chopped
- 20 g Mu-Err mushrooms, soaked
- 2 tablespoon chili sauce (chicken)
- 2 tablespoon soy sauce, light
- 3 teaspoons curry powder
- 2 teaspoons turmeric
- 1 chilli pepper (s), dried, ground in a mortar
- 2 teaspoons paprika powder
- 200 g sour cream
- 2 teaspoons spice mix (Chinese)
- salt
- honey
Print Recipe
Pin Recipe Instructions
- Briefly cook the carrots, cabbage and bell peppers until they are firm to the bite. Heat the peanut oil in a wok, fry the fish in it, remove it and let it rest. Fry the curry, chilli pepper and paprika powder in the oil, sauté the onions, spring onions and garlic, then gradually add all the vegetables. Stir in the sour cream. Season with soy sauce, chilli sauce, sugar, honey and spices. Let the fish soak in it.
- Wild rice is sufficient for this.
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