Ingrédients
Crevette250 grams
Calamar250 grams
Coquilles Saint-Jacques250 grams
Filet de poisson250 grams
Crabe4 pieces- Large onion1 piece
Yaourt1 cup
Farine blanche3 tablespoons
Ghee1 tablespoon- Fish broth0
Poivre noir1 teaspoon
Cumin1 teaspoon
Mesures
- 1
Clean the seafood with water and salt, leave the shrimp with the shell, you can remove just the head, cut each crab in half, boil the fish fillet on the fire, add salt, cumin, black pepper, and instant broth to cook, set aside.
5 minutesMatériel requis:🍳Bowl - 2
In a pot over the fire, melt the ghee, fry the onion in the ghee, add the seafood after draining it completely from the water, fry with the onion for five minutes, then add the flour and stir for two minutes, add the boiled fish fillet and gradually add the boiling water while continuously stirring until it thickens, then add the yogurt and stir well, remove from heat before boiling with the yogurt, scoop from the pot and place in serving dishes, serve hot.
10 minutesMatériel requis:
Marmite
Cuillère
Faits nutritionnels
Crevettepour 100gCalamarpour 100gCoquilles Saint-Jacquespour 100gFilet de poissonpour 100gCrabepour 100gYaourtpour 100gFarine blanchepour 100gGheepour 100gPoivre noirpour 100gCuminpour 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.