Ingredienti
Filetto di pesce500 grams
Gambero400 grams
Riso Basmati2 cups- Large onion1 piece
Olio0.5 cup
Burro1 tablespoon- Fish stock cube3 cubes
Succo di limone1 piece
Curry2 tablespoons
Spezie miste1 teaspoon- Dried lime powder1 teaspoon
Zafferano1 teaspoon
Sale1 tablespoon
Passi
- 1
Season the fillet pieces with curry spices, salt, and lemon juice, then fry the fillet pieces in oil.
5 minUtensili necessari:
Padella - 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 minUtensili necessari:
Pentola - 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 minUtensili necessari:Padella - 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 minUtensili necessari:Pentola - 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 min
Fatti nutrizionali
Filetto di pesceper 100gGamberoper 100gRiso Basmatiper 100gOlioper 100gBurroper 100gSucco di limoneper 100gCurryper 100gSpezie misteper 100gZafferanoper 100gSaleper 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.