מרכיבים
- 3 kg fish fillet3 kilogram
- 1 medium onion, finely chopped1 piece
- 5 cloves garlic, crushed5 clove
- 1 medium carrot, diced1 piece
- 1 tomato, finely chopped1 piece
- 1/2 cup fresh coriander, finely chopped0.5 cup
- 1/2 green lemon, finely chopped with a little peel0.5 piece
- 1 green chili, finely chopped1 piece
- 1/2 cup walnuts, chopped0.5 cup
- 1 tablespoon curry1 tablespoon
- 2 tablespoons olive oil2 tablespoon
- 1 1/2 teaspoons ground cumin1.5 teaspoon
- 1 teaspoon ground cardamom1 teaspoon
- 1 teaspoon black pepper1 teaspoon
- Salt to taste0
- 1 medium onion, coarsely chopped1 piece
- 5 cloves garlic, coarsely chopped5 clove
- 1 medium carrot, diced1 piece
- 1/2 cup corn0.5 cup
- 1/2 cup fresh coriander, chopped0.5 cup
- 1 green chili1 piece
- 4 cups tomato juice4 cup
- 1/2 teaspoon ground cinnamon0.5 teaspoon
- 1/2 teaspoon black pepper0.5 teaspoon
- 2 tablespoons vegetable oil2 tablespoon
- Salt to taste0
צעדים
- 1
To prepare the fish fillet marinade, mix the ingredients well in a bowl and coat the fillet pieces thoroughly on both sides. Place the fillet pieces in a container in the refrigerator for at least one hour.
30 דקותכלים נדרשים:🍳Bowl - 2
Meanwhile, place the sauce ingredients except for the tomato juice in a pot over heat and sauté in vegetable oil for 3 minutes until slightly wilted, then transfer to a blender and add the tomato juice, blending until a somewhat thick sauce is achieved.
3 דקותכלים נדרשים:
סיר
בלנדר - 3
Return the sauce to the pot over heat and let it simmer on medium heat for 5 to 7 minutes, then remove and set aside.
7 דקותכלים נדרשים:
סיר - 4
Remove the fillet pieces from the refrigerator and place them in a baking tray with a little vegetable oil. Place the tray in the oven at 180 degrees Celsius for 15 to 20 minutes until the fish is cooked and its color changes.
20 דקותכלים נדרשים:
מגש
תנור - 5
Serve the grilled fish fillet hot with white rice and fried onion slices, alongside the previously prepared sauce.
עובדות תזונה
* הערכים התזונתיים הם מקורבים וחישובם עשוי להשתנות בהתאם לסוג הרכיב ולשיטות הגידול, האחסון והבישול.
