- 6 pieces of mullet or other white fish
- 3 cloves garlic
- cilantro or parsley
- 2 tablespoons of mustard
- 3 large juicy tomatoes or 2 tablespoons of tomato paste
- 6 tablespoons of oil
- lemon juice
- 2 teaspoons of turmeric powder
Clean and cut the fish into pieces.
Marinate for about 20 minutes the fish pieces in lemon juice, turmeric and salt.
Meanwhile, crush the garlic and finely chop the tomatoes.
Heat oil in a nonstick pan and fry the marinated fish on both sides until browned and reserve.
In the remaining oil, add garlic and saute briefly, then add tomatoes and salt and fry for 2-3 minutes over medium heat until the oil separates and the sauce begins to thicken.
Add the mustard and cook over low heat, mix well until the sauce is smooth.
Add fish and a little water, cover with the sauce and simmer for a few minutes. Add parsley or chopped cilantro.
Remove from heat and garnish with remaining parsley or cilantro and lemon wedges.
Serve this delicious fish curry flavored with mustard rice.
Or lam is a specialty of Laos. This is a soup made of chicken and aubergine .
Emadatse is a stew of chili and cheese, this is the national dish of Bhutan.
Tam Mak Houng, Som Tam, bok l'hong or green papaya salad, is a culinary institution, Laotian, Thai ...
Here is a sweet tangy soup was consumed in Bangladesh and India.
The Fish head curry is a specialty of Singapore also found in Malaysia and southern India.
The Reshmi kabab are very tasty grilled skewered chicken with its variety of spices. This dish come...
The chirashi is a Japanese dish is served as main dish. It is easy to do and looks good, it is found...
Chet glay hin is the chicken curry is a dish that we just Burma, or the Indian influence is present,...
Spices are the basic ingredients of Thai cuisine. They are able to characterize and enhance the best...
Here is the recipe for Pou Ja, stuffed crab of Thailand that you find in all good Asian caterers.