Ingrédients
- Fish fillet, fresh2 kilograms
Riz Basmati4 cups- Tomatoes, diced6 pieces
- Onions, diced3 pieces
Concentré de tomate1 tablespoon
Coriandre fraîche1 cup- Garlic cloves6 cloves
- Grated ginger2 teaspoons
Jus de citron0.5 cup
Curry2 tablespoons- Small hot peppers3 pieces
Poivre noir1 teaspoon
Safran1 pinch
Mesures
- 1
Dissolve the saffron in half a small cup of rose water.
1 minutes - 2
In a pot over the heat, add a quarter cup of Mazola oil.
1 minutesMatériel requis:
Marmite - 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.
5 minutesMatériel requis:
Poêle à frire - 4
In the same oil, add the onions and stir until they turn 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 minutes - 5
Boil the rice for ten minutes, then drain.
10 minutes - 6
In a pot, place a little of the sauce, then half of the fish, add sauce again until the fish is covered, place a quarter of the rice on top, and then the remaining sauce.
5 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.
30 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.
5 minutes
Faits nutritionnels
Riz Basmatipour 100gConcentré de tomatepour 100gCoriandre fraîchepour 100gJus de citronpour 100gCurrypour 100gPoivre noirpour 100gSafranpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.