Fish in sweet and sour sauce

cocina asiatica
Indian cuisine
Fish in sweet and sour sauce
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prep time
30 min
cooking time
15 min
total time
45 min
prep time
30 min
cooking time
15 min
total time
45 min
  • 4 slices of white fish, about 300 g each
  • 6 teaspoons of ground coriander
  • 1 spoonful of ground cumin
  • 1/4 teaspoon of cloves powder
  • 1/2 teaspoon cinnamon powder
  • 2 tablespoons lemon juice,
  • malt vinegar or tamarind sauce
  • 6 tablespoons oil
  • 1/4 spoonfuls of oil
  • 1/4 fenugreek seeds
  • 4 dried curry leaves
  • 2 medium onions, fine chopped
  • 3 teaspoons chili powder
  • 1 teaspoons garlic, chopped fine
  1. Preheat the oven to 180 Degrees.
  2. Roast the coriander and cumin in a pan until light golden brown, stirring. Add the nails, cinnamon and lemon juice. Soak the fish well with this mixture and metall in the fridge during 15 o 20 minutes.
  3. Heat oil in a pan; cold fenugreek seeds and curry leaves some 2 minutes over high heat. Stir in the onion, chili and garlic and saute until soft and golden.
  4. Put the fish slices in the pans in pairs and clean them over a very lively fire on both sides. Take them out when they're well-brown and pass them to a baking dish.
  5. Bake uncovered during 6 minutes or until they're made. Serve the fish in a bowl, adorned with open red chilli forming flowers and coriander.
  • Prepare this dish just before serving. Fenugreco seeds have a mild curry flavor but with an amago aftertaste.
  • They are often used to make Indian curry sauces, always mixed with other spices.,
  • Curry leaves look a lot in their appearance to bay leaves (although its taste is very different) and are the essential ingredient for making Madras-style curry powder.
Recipes easy to https://recetasdecocinafaciles.NET /

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