Ingrédients
Filet de poisson500 grams
Crevette400 grams
Riz Basmati2 cups- Large onion1 piece
Huile0.5 cup
Beurre1 tablespoon- Fish stock cube3 cubes
Jus de citron1 piece
Curry2 tablespoons
Épices mélangées1 teaspoon- Dried lime powder1 teaspoon
Safran1 teaspoon
Sel1 tablespoon
Mesures
- 1
Season the fillet pieces with curry spices, salt, and lemon juice, then fry the fillet pieces in oil.
5 minutesMatériel requis:
Poêle à frire - 2
Cook the rice by adding the stock cubes and saffron, noting not to add salt to the rice as the stock is salty, and once cooked, let it simmer for ten minutes.
10 minutesMatériel requis:
Marmite - 3
Fry the onion in oil, and when it starts to soften, add the shrimp and fry them together, then add the mixed spices, salt, and dried lime, stirring until the mixture is cooked.
10 minutesMatériel requis:Poêle à frire - 4
In a pot, add butter, then add the shrimp and onion mixture, followed by a small amount of rice with half the amount of fish, then some rice, then the remaining fish, and finally the remaining rice. Let it simmer on low heat for 15 minutes.
15 minutesMatériel requis:Marmite - 5
When serving, place the plate over the pot and flip the pot onto the serving plate so that the filling is on top.
5 minutes
Faits nutritionnels
Filet de poissonpour 100gCrevettepour 100gRiz Basmatipour 100gHuilepour 100gBeurrepour 100gJus de citronpour 100gCurrypour 100gÉpices mélangéespour 100gSafranpour 100gSelpour 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.