Pangasius Fillet Curry with Coconut Milk
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 fish fillet (s), pangasius or other
- 1 piece (s) ginger, fresh
- 1 clove garlic
- 2 tomato (s)
- 1 teaspoon mustard seeds
- 2 tablespoon rapeseed oil
- 1 teaspoon paprika powder
- 1 teaspoon turmeric
- 100 ml vegetable stock
- 250 ml coconut milk
- salt and pepper
- 1 teaspoon cane sugar
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Wash the fish, pat dry and season with salt and pepper. Peel the ginger and grate finely. Peel the garlic and press it through the press. To dice tomatoes.
- Heat mustard seeds in oil until they start to crack. Then add ginger and garlic and sauté briefly. Add tomatoes, broth and half of the coconut milk. Cook the fish in it for about 8 minutes over low heat. Turn once.
- Take out the fish, cover.
- Pour in the rest of the coconut milk and reduce a little. Add the turmeric, paprika and sugar. Season to taste with salt.
- If the sauce is too thin, stir in a little light sauce thickener.
- Basmati rice goes well with it.
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