Pangasius – Curry – Ragout

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash the fillet, pat dry and cut into bite-sized pieces.
Clean the onions and carrots and cut into 1 cm cubes. Drain the pineapple, cut into pieces if you have slices.
Now fry the onions and carrots in the oil, add 3 tablespoons of pineapple juice, simmer on a medium flame for 5 minutes, then add the pangasius fillet and 3 tablespoons of pineapple juice, simmer for 5 minutes on a low flame, now stop stirring wildly, turn very carefully, otherwise the fish disintegrates. Add the pineapple.
Mix the curry (paste) with creme fraiche, add to the pan, stir in carefully.
Season to taste with cumin, salt and pepper. Let it boil down a little until the sauce is a little thick.
This goes well with rice or pasta.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.