Fish in sweet and sour sauce
Fish in sweet and sour sauce
2019-12-14 20:53:29
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Ingredients
- 4 white fish slices, about 300 g each
- 6 teaspoons ground cilantro
- 1 tablespoon ground cumin
- 1/4 teaspoon clove powder
- 1/2 teaspoon cinnamon powder
- 2 tablespoons lemon juice,
- Malt vinegar or tamarind sauce
- 6 tablespoons oil
- 1/4 of tablespoons of oil
- 1/4 of fenugreek seeds
- 4 dried curry leaves
- 2 medium onions, finely chopped
- 3 teaspoons chili powder
- 1 teaspoons garlic, fine chopping
Instructions
- Preheat the oven to 180 Degrees.
- Toast cilantro and cumin in a pan until light golden, stirring. Add the nails, Cinnamon and lemon juice. Soak the fish well with this mixture and metal in the fridge for 15 o 20 minutes.
- Heat oil in a pan; Fry fenugreek seeds and curry leaves a few 2 minutes over high heat. Add the onion, chili and garlic and sauté them until soft and golden brown.
- Put the fish slices in the pan two by two and roast them over a very hot heat on both sides. Remove them when they are well browned and walk to a baking dish.
- Bake uncovered during 6 minutes or until they are done. Serve fish in a dish, Garnished with open red chillies forming flowers and cilantro.
Notes
- Prepare this dish just before serving. Fenugreek seeds have a mild curry flavor but with a mild aftertaste.
- They are very often used to prepare Indian curry sauces, always mixed with other spices.,
- Curry leaves closely resemble bay leaves in their appearance. (Although its taste is very different) and are the essential ingredient to prepare curry powder Madras style.
Recipes easy to https://recetasdecocinafaciles.NET /
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