Ingredienti
- Fish fillet, fresh2 kilograms
Riso Basmati4 cups- Tomatoes, diced6 pieces
- Onions, diced3 pieces
Concentrato di pomodoro1 tablespoon
Coriandolo fresco1 cup- Garlic cloves6 cloves
- Grated ginger2 teaspoons
Succo di limone0.5 cup
Curry2 tablespoons- Small hot peppers3 pieces
Pepe nero1 teaspoon
Zafferano1 pinch
Passi
- 1
Dissolve the saffron in half a small cup of rose water.
1 min - 2
In a pot over the heat, add a quarter cup of Mazola oil.
1 minUtensili necessari:
Pentola - 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 minUtensili necessari:
Padella - 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 min - 5
Boil the rice for ten minutes, then drain.
10 min - 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 min - 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 min - 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 min
Fatti nutrizionali
Riso Basmatiper 100gConcentrato di pomodoroper 100gCoriandolo frescoper 100gSucco di limoneper 100gCurryper 100gPepe neroper 100gZafferanoper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.