Fish in sweet and sour sauce
Fish in sweet and sour sauce
2019-12-14 20:53:29
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Ingredients
- 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
Instructions
- Preheat the oven to 180 Degrees.
- 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.
- 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.
- 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.
- 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.
Notes
- 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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