Curried Haddock Fish
This is a very traditional example of ethnic cousine, easy to prepare and amazingly tasty. Be sure that you buy your fish fresh. It is a very practical recipe for the ones that enjoy sea food. You can serve it with raw salad as well.
- .
- .
- .
Ingredients
- 10 small haddock fish
- 6 big mushrooms
- 1 small onion
- 1 teaspoon vegeatable oil
- 1 teaspoon curry
- 6 tablespoons of ready to use cream
- salt
-
black pepper For the side dish
- 1 cup sliced cabbage
- 1 carrot
- 1 teaspoon vegeatable oil
- parsley
Directions
- Remove the fishbones and skin of the haddock fish.
- Get pieces of white fish without fishbones.
- Wash mushrooms, finely chop them.
- Then sauté the mushrooms with onion and vegetable oil in a frying pan.
- After a while, place the fish in the pan as well.
- In a bowl apart, mix 6 tablespoons cream and 6 tablespoons of water and add curry into the mixture.
- Pour that mixture into the pan.
- Add salt and parsley, cook them well.
- In another pan, with a bit of vegetable oil, fry the grated carrot and sliced cabbage.
- Saute them with the lid up closed for 10-15 minutes.
- Serve with fish hot with the side dish.
Wine pairing suggestion
Pinot Grigio or Sauvignon blanc. Alternatively you can drink Ayran
More delicious recipes
This is one of the many fantastic recipes available on this blog