Pangasius with coconut and curry

Name: Pangasius with coconut and curry
Yield: 4
Ingredients: Wheat flour; Pepper; Garnish; Salt; 1 tbsp Oil; 1 tbsp Butter; 2 tbsp Lemon juice. freshly squeezed; 2 tsp Curry; 2 tbsp Olive oil; 2 bundle Parsley, fresh; 2 Red chili pepper; 4 clove Garlic; 4 dl Rice; 4 Tomatoes; 5 dl Coconut milk-fat, great canned; 600 g Onion; 600 g Pangasiusfilet; 7 dl Water; 70 g Ginger, fresh; 70 g Tomato puree. concentrated

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Pangasius with coconut and curry

		Wheat flour
		Pepper
		Garnish
		Salt
1	tbsp	Oil
1	tbsp	Butter
2	tbsp	Lemon juice. freshly squeezed
2	tsp	Curry
2	tbsp	Olive oil
2	bundle	Parsley, fresh
2		Red chili pepper
4	clove	Garlic
4	dl	Rice
4		Tomatoes
5	dl	Coconut milk-fat, great canned
600	g	Onion
600	g	Pangasiusfilet
7	dl	Water
70	g	Ginger, fresh
70	g	Tomato puree. concentrated

Instructions for Pangasius with coconut and curry

To prepare the Pangasius with coconut and curry recipe, please follow these instructions:

Onions, garlic and chili (without kernels) are chopped well. Ginger is peeled and torn on the fine side of the grater.

The whole is sautéed in olive oil. Carry and tomato puree are added and shaken off with stirring. Bring lemon juice and chopped tomatoes and cook the sauce. Add the coconut milk and boil it all thoroughly. Season with salt and pepper.

The thawed fish is turned into flour and roasted on the pan.

When the fish is ready, place it on a dish and pour the sauce over.

The dish is decorated with freshly sliced coriander / parsley.

tips:
Accessories: Rice, pasta or potatoes.

Pangasius with coconut and curry

Ingredients for Pangasius with coconut and curry

Instructions for Pangasius with coconut and curry

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