"Simplicity is the ultimate sophistication" LdV

Thursday, 15 March 2018

PEANUT FISH CURRY (Curry de poisson aux cacahouètes)

PEANUT FISH CURRY
(Curry de poisson aux cacahouètes)


This Indian dish is perfect for those reluctant to eat fish like children sometimes!!! Cooked with yummy spices, this peanut fish curry will be a winner at your table. I do not remember where I have found this recipe but I realize it quite regularly. So easy to make, it can be done very rapidly for a dinner with guests during the week! Careful though, you need coconut cream and not coconut milk! Coconut cream can be find near the coconut milk but is stocked in a little can... ;)

Wine pairing : Saint Joseph (White) from the Rhone Valley.





PEANUT FISH CURRY
A quick glance in your kitchen…

In your fridge
Cod
Pepper
Tomatoes
Ginger root

In your cupboard 
Cumin seeds
Red onion
Garlic
Peanuts
Garam masala 
Coconut cream
Basmati rice 


PEANUT FISH CURRY 
Serves 4


2 tbsp of cumin seeds
1 red onion chopped
1 pepper diced
4 ripes tomatoes quartered
2cm of fresh ginger root
2 garlic cloves
100g 3,5 oz of roasted peanuts
2 tbsp of guaram masala
4 cod fillets cubed
200g 7,05 oz of creamed coconut (not the coconut milk)!
1 glass of water
350g 12,34 oz of basmati rice

In a large pan, fry the cumin seeds with the onion and pepper for a few minutes.
Meanwhile, using a food processor, blend together the tomatoes, ginger, garlic and peanuts until smooth.
Add this tomato mixture to the pan with the fish and the garam masala and cook under a low heat for 15 minutes.
At the same time, bring water to the boil and cook the rice.
After 15 minutes, add the creamed coconut with the glass of water. Stir well.
Cook for a further 5 minutes.
Serve with the rice.




Curry de poisson aux cacahouètes


Pour 4 personnes
2 CAS de cumin
1 oignon rouge émincé
1 poivron rouge coupé en morceaux
4 tomates coupées en morceaux
2cm de gingembre frais
2 gousses d’ail
100g de cacahouètes
1 verre d’eau
200g de crème de coco (ET NON LE LAIT DE COCO) !
2 CAS de garam masala
4 filets de cabillaud découpés en des
350g de riz basmati

Dans une grande poêle, faites revenir le cumin avec l’oignon et le poivron pendant quelques minutes.
Pendant ce temps, réduire en purée à l’aide d’un mixeur plongeant les tomates, gingembre, ail et cacahouètes.
Déposez cette préparation dans la poêle avec le poisson et le garam masala et poursuivre la cuisson à feu doux pendant 15 minutes.
Cuire le riz dans une casserole d’eau bouillante salée.
Après les 15 minutes, ajoutez la crème de coco avec le verre d’eau.
Amalgamez bien le tout pendant 5 minutes.
Servez avec le riz !

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