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Ingredientes
- 1 kg White fish without skin and bone
- 25 gm Ghee or possibly butter
- 1 tsp Bukkehornsfrdeg, mashed
- 4 x Cloves garlic, chopped or possibly pressed
- 4 x Cm ginger root, grated
- 1 Tbsp. Coriander, mashed
- 1 Tbsp. Cumin pwdr
- 1 tsp Turmeric
- 400 gm Tomatoes, canned, peeled
- 1 tsp Paprika
- 1/2 dl Cream
- 2 1/2 dl Yogurt
- 1/4 tsp Cayenne pepper
- 1/2 tsp Salt Vinegar Lemon slices
- 3 1/2 dl Water
Direcciones
- STEP 1 Heat the ghee or possibly butter and cook bukkehornsfrdeg, garlic and ginger root. After a while, add in coriander, cumin, turmeric and tomatoes. After some time, stir in paprika, buttermilk, yogurt and app. the water. Boil till the sauce is reduced to half and the blend it.
- STEP 2 Put the fish in a large bowl and add in som cayenne pepper, salt and vinegar to the fish. Put it in the oven for 5 minutes. at 200 degrees celcius till the vinegar is disappeared. Pour the sauce over the fish, reduce the heat in the oven to 180 degrees celcius and cook for app. 30 minutes. Put lemon slices on top the last 5 minutes. in the oven. Serve with basmati or possibly jasmin rice.
- Suggested Wine: Dry White Wine
- Serving Ideas : With basmati or possibly jasmin rice.
- NOTES : This is absolutely one of our favourites. It is best with fish like cod etc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 4 servings | |
| Calories 425 | |
| Calories from Fat 195 | 46% |
| Total Fat 21.72g | 27% |
| Saturated Fat 6.24g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 275mg | 11% |
| Potassium 1071mg | 31% |
| Total Carbs 7.29g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.56g | 2% |
| Protein 49.28g | 79% |
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