Fish Curry

Fish curry, you can cook with redfish fillets or other white fish fillet festfleischigen. This is best served rice and a fresh salad. Redfish fillet under running water, rinse briefly and pat dry with kitchen paper and cut the fish into bite-size pieces curry. Redfish fillet with a little freshly squeezed lemon juice, sour and salt lightly. In a small saucepan bring 1/8 L of water to a boil.

Fish _curry

Temperature switch back to medium heat and place the fish pieces into the water. Redfish fillets in about 7-8 minutes until tender. Fish with a slotted spoon out of the water and pour into a small bowl. The fish stock for the sauce from the curry fish and set aside. Leave in a saucepan margarine, flour and add to stir under vigorous stirring with a whisk into a roux. Add the fish stock, stirring constantly. As long stir until a smooth sauce is formed. Gradually stir in about 1/8 L broth.

The sauce should remain plump. Season the sauce with 1 tablespoon of curry spice and stir in cream. Peel tomatoes and scald, cut into quarters and add to the sauce. Redfish filet and shrimp to the sauce and heat it slightly. The fish curry with white pepper, salt and a pinch of sugar. In a saucepan, bring enough salted water to a boil. When the water boils bubbling, give three shrimp in the water and cook in about 2-3 minutes. Fish curry rice dish and garnish with the shrimp, as previously seen in the picture.


¤500 g Redfish fillets
¤1 tsp Lemon juice
¤1/8 L Water
¤20 g Margarine
¤20 g Flour
¤1/8 L Broth
¤2 tablespoons Cream
¤5 Tomato
¤200 g Crabs
¤White pepper
¤5 g Sugar
¤3 Scampi
¤125 g Rice

Serves 3 528 cal per serving 30 mins Prep 30 mins Total