Fish in sweet and sour sauce

Asian cuisine
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 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
  1. Preheat the oven to 180 Degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Bake uncovered during 6 minutes or until they are done. Serve fish in a dish, Garnished with open red chillies forming flowers and cilantro.
  • 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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