John Myers
Contents
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Ingredients
- 300 g Fish, saithe or redfish, whether or not frozen
- Some lemon juice and pepper
- 2 Onions
- 1 cm Fresh ginger cut into small slices
- 2 Garlic cloves
- 300 g Broccoli
- 50 g Ground cashew nuts
- 2 tbsp Butaris (clarified butter)
- 2 tbsp Curry heaped
- 250 ml Fish or vegetable stock
- 100 ml Cream yogurt
Instructions
- Rinse the fish, dry it, cut into bite-sized pieces. Pepper and drizzle with lemon juice.
- Peel the knofi and onions, finely dice them, wash the broccoli and cut into florets. Thinly slice the stem. Grind cashew nuts.
- Heat the butter lard, glaze the onions and ginger, then add the garlic. Add nuts, sweat everything.
- Now add the stock, add the broccoli and boil it open for approx. 5 minutes, then add the curry, stir in the yoghurt and bring to the boil while stirring. Then add the pieces of fish, cover and leave to stand for 5-7 minutes. Season the finished dish with salt, pepper and curry. Serve with reris
Nutrition
Serving: 100gCalories: 118kcalCarbohydrates: 3.7gProtein: 3.1gFat: 10g
