Ingredientes
- Fish fillet, fresh2 kilograms
Arroz Basmati4 cups- Tomatoes, diced6 pieces
- Onion, diced3 pieces
Extrato de tomate1 tablespoon
Coentro fresco1 cup- Garlic clove6 cloves
- Grated ginger2 teaspoons
Suco de limão0.5 piece
Curry2 tablespoons- Small hot pepper3 pieces
Pimenta preta1 teaspoon
Açafrão1 pinch
Passos
- 1
Dissolve the saffron in half a small cup of rose water.
recipe.minutes - 2
In a pot on the stove, add a quarter cup of Mazola oil.
recipe.minutesUtensílios necessários:
Panela - 3
Season the fish with black pepper and a pinch of curry, fry in the oil until browned on both sides, then remove from the pot and set aside.
recipe.minutes - 4
In the same oil, add the onion and stir until it turns brown without burning, then add the crushed garlic and ginger, stir, then add the tomatoes, stir again, then add the tomato paste, curry, salt, half of the fresh coriander, lemon juice, black pepper, and a quarter cup of water, let the mixture combine, then remove from heat.
recipe.minutes - 5
Boil the rice for ten minutes, then drain.
recipe.minutes - 6
In a pot, place a little of the sauce, then half of the fish, add sauce again until the fish is covered, add a quarter of the rice and top with the remaining sauce.
recipe.minutes - 7
Sprinkle half of the remaining rice, then sprinkle fresh coriander and all the remaining rice, leave the pot on very low heat, preferably place it in the oven for half an hour.
recipe.minutes - 8
Remove the lid, add the rose water with saffron, cover the pot for another five minutes, then invert the pot onto a large serving dish and serve.
recipe.minutes
Fatos nutricionais
Arroz Basmatipor 100gExtrato de tomatepor 100gCoentro frescopor 100gSuco de limãopor 100gCurrypor 100gPimenta pretapor 100gAçafrãopor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.