Pangasius – Curry – Ragout

Summary

Ingredients

• 500 g fish fillet (s), (panasius fillet)
• 2 medium onion (s)
• 2 carrot (s)
• 1 can pineapple, small, keep juice
• 2 tablespoons oil
• 1 cup crème fraîche
• 1 teaspoon, heaped curry paste, or tablespoon curry
• cumin
• salt and pepper

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Instructions

1. Wash the fillet, pat dry and cut into bite-sized pieces.
2. Clean the onions and carrots and cut into 1 cm cubes. Drain the pineapple, cut into pieces if you have slices.
3. 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.
4. Mix the curry (paste) with creme fraiche, add to the pan, stir in carefully.
5. Season to taste with cumin, salt and pepper. Let it boil down a little until the sauce is a little thick.
6. This goes well with rice or pasta.