Pangasius – Curry – Ragout
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe 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.
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