Saturday, September 18, 2010

Curry fish

450 g haddock or cod2 medium onions1 teaspoon salt1 tsp mountain masala1 teaspoon black pepper1 tsp turmeric 0.2 liter of yogurt150 g canned tomatoes1 pod of green chilli (optional)1 tbsp. spoon of green coriander2 tbsp. tablespoons vegetable oil

Narezhte onion and saute over medium heat. Add turmeric and fry for another 5 minutes on low heat. Put the canned tomatoes and cook the dish over medium heat until all vegetables are not well. stir and begin to allocate oil. Clean fish and cut into small pieces. Put the fish slices for 1 h in the yogurt. Marinated in yogurt, place the fish in the previously cooked mass.Add salt, garam masala, chilli, black pepper, coriander and half portions. Cover the pan lid. Fish do not flip, or lose shape. Cook on low heat for about 40 minutes. When will serve butter, the dish is ready. Sprinkle the remaining chopped coriander and serve with fried or boiled rice.

Tips:If the pieces of fish do not survive in yogurt, then in the cooking process, they lose their shape.Pay close attention to the fire if it is too strong, the fish will lose flavor.Can not interfere with this dish, otherwise all the fish will fall apart.

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