Imported from the web
Creamy Curry Fish
A creamy everyday dish with white fish, curry, leek, and bell pepper in a sauce made with cooking cream, crème fraîche, and sweet mango chutney. Served with cooked rice and chopped parsley.
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Ingredients
- 600 g White fish, such as cod (Cut into cubes)
- 3 dl Cooking cream
- 2 dl Crème fraîche
- 1 Leek (Small, sliced into strips)
- 1 Red bell pepper (Sliced into strips)
- 1.5 msk Curry powder (Amount according to the range of 1–2 tbsp)
- 0.5 dl Mango chutney
- 0.5 kruka Parsley (Finely chopped)
- Salt (To taste)
- Pepper (To taste)
- Butter (For frying; amount not specified)
- Cooked rice (For serving; amount not specified)
Steps
- 1
Cut the fish into cubes. Season with salt and pepper.
- 2
Slice the leek and bell pepper into strips.
- 3
Heat butter in a frying pan. Add the leek and bell pepper and sauté until lightly browned.
- 4
Add the curry powder and sauté it together with the vegetables.
- 5
Pour in the cooking cream, crème fraîche, and mango chutney.
- 6
Let the sauce simmer for a while. Season to taste with salt and pepper.
- 7
Add the fish to the sauce and simmer for approximately 5 minutes, or until the fish is cooked through.
- 8
Top with finely chopped parsley and serve with cooked rice.
Notes
Rice and butter are mentioned in the cooking instructions, but no quantities are specified. The time for letting the sauce simmer before adding the fish is not specified.
Nutrition per serving
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