Ingredients :
- 750 g white fish fillets or sliced
- 2 teaspoons of salt
- 1 teaspoon of turmeric
- mustard oil
- 1 large potato
- 1 small eggplant
- 4 cups water
- 4 green chillies
- garam masala
Preparation :
Wash and dry the fish, sprinkle with 2 sides with salt and turmeric and let stand 5min.
Cut potatoes into quarters, the eggplant into slices and then cut in the lengthwise green chilies, remove seeds and reserve.
Heat oil in skillet and brown the fish on two sides until cooked and reserve.
In the same oil, fry the masala spice up the crackling, add the potato and eggplant and fry until coated with spices. Pour the water and let simmer.
Once the vegetables have softened, add the fish and peppers.
Serve hot with rice.
Nhoam svay bekie krime - green mango salad
In Cambodia, Nhoam svay bekie krime is used as a basic entry or dish with marinated chicken fried or...
Ketupat - packaged rice
Ketupat is rice wrapped in a sheet, it is eaten in Malaysia, Indonesia, Brunei, Singapore and the ph...
Daal Bhaat Tarkari - Nepalese rice with veg...
The dal baht tarkari is the national Nepalese dish. They eat it morning and night. Generally vegetar...
Fish head curry
The Fish head curry is a specialty of Singapore also found in Malaysia and southern India.
Beya kyaw - split pea fritters
Kyaw Beya is a split pea fritters that are found in Burma.
beef rendang
Beef rendang is a very popular dish from Indonesia, it is also found in Malaysia and Brunei.
Pochero – Puchero - stew
Pochero or Puchero is a kind of stew of philippines.
Fing pork - pork with noodles and chilli
Fing pork or pork with vermicelli and chili is a dish Bhutanese chilli which is considered a vegetab...
Rasgulla - rasagolla - cheese ball
Rasgulla or rasagolla is a dessert popular in northern India and Bangladesh
Seeni Sambol - sambal with onion
Seeni Sambol is a sambal with onions that accompanies many meals in sri lanka.