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.
spicy sauce
Here's a spicy sauce originally from Singapore, the country or can not do without spices.
Lunu miris - spicy sambal
Lunu miris is a spicy sambal, it is a kind of paste that is eaten with rice or bread in sri lanka.
Chet glay hin - Chicken Curry
Chet glay hin is the chicken curry is a dish that we just Burma, or the Indian influence is present,...
Chicken rice
Chicken rice is the rice dish with chicken from China, it is also famous in Thailand, Malaysia or Si...
Bibimbap - beef, rice and vegetables salad
Bibimbap is a dish originating in Jeonju South Korea, it is a kind of rice salad, vegetables and mea...
Lap kaï - laab kaï - chicken lap
The lap or a flat is laab Laotian every day, but also of celebration. This is a dish of chopped meat...
beef rendang
Beef rendang is a very popular dish from Indonesia, it is also found in Malaysia and Brunei.
Pho - beef soup and rice noodles
The pho is the national dish of Vietnam. This dish is also eaten in laos and thailand. this beef sou...
Nuoc leo - peanut sauce
Nuoc leo is a peanut sauce with a mixture of sweet and savory found in vietnam.
Phaksha Pa - Pork with Vegetables
In Bhutan, Phaksha Pa or pork with vegetables is part of the Bhutanese cooking.