Ингредиенты
- Fish fillet, fresh2 kilograms
Рис Басмати4 cups- Tomatoes, diced6 pieces
- Onion, diced3 pieces
Томатная паста1 tablespoon
Свежий кориандр1 cup- Garlic clove6 cloves
- Grated ginger2 teaspoons
Лимонный сок0.5 piece
Карри2 tablespoons- Small hot pepper3 pieces
Чёрный перец1 teaspoon
Шафран1 pinch
Шаги
- 1
Dissolve the saffron in half a small cup of rose water.
5 мин. - 2
In a pot on the stove, add a quarter cup of Mazola oil.
5 мин.Необходимая посуда:
Кастрюля - 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.
10 мин. - 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.
10 мин. - 5
Boil the rice for ten minutes, then drain.
10 мин. - 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.
10 мин. - 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.
30 мин. - 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.
5 мин.
Факты о питании
Рис Басматина 100 гТоматная пастана 100 гСвежий кориандрна 100 гЛимонный сокна 100 гКаррина 100 гЧёрный перецна 100 гШафранна 100 г* Пищевая ценность является приблизительной, и на ее расчет могут влиять тип ингредиента, а также методы выращивания, хранения и приготовления.