уторак, 12. април 2016.

Riblji Kari *Fish Curry



  • Scroll down for Recipe in English
  • Riblji kari
Mi volimo kari i često ga pravim.Indijski, Tajlandski, ma koji god svaki volimo. Zeleni, žuti,crveni, ljut srednje ljut. Jagnjeći, govedji, pileći, pa i ovaj riblji.

Naravno ako em pratite zante da momentalno jedemo često ribu iz poslednjeg ulova, pa je danas na meniju riblji kari. Nešto od ribe sam podelila prijateljima ali još uvek imama u planu jednu dimljenu, jednu poširanu i jednu pečenu....kad stignem

Sastojci

1/2 šolje krema od kokosa
1/2 šolje rendanog kokosa
1/2 šolje indijskog oraha
1 kašičica smedjeg šećera
1 do 2 čili papričice, iseckane
2 šolje svežeg korijandera
Rendana korica i sok od 2 limete
2 kašike očišćenog i isečenog djumbira
3 čena belog luka
1/2 kašičice kurkume
1 Kašika kima u prahu ili semenka ako imate
1 kašičica soli
1 šolja bistre riblje supe (može se koristiti i druga vrsta bistre supe)
2 krompira, srednje veličine isečena na kocke 3 cm
500 g bele , mesnate ribe isečene na komade


Priprema

U blender stavimo, kokos krem, rendani kokos, riblju bistru supu, kim djumbir,so, šećer,beli luk, čili papričice,korijander, koricu i sok limete i blendamo oko 10 minuta



U šerpu uspemo tu mešavinu pa dodamo krompir. Krčkamo oko 15 minuta pa dodamo ribu. Krčkamo još oko 8 minuta.




Služimo sa kuvanim pirinčem i barenom buranijom.





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  • Fish Curry
  • I love curries. And I make them often, Indian, Thai, you name it I make it. Lamb, beef, chicken and of course  like here fish. Red, green , yellow, mild , spicy. So much choice , so little time
Have got so much fish I just have to keep on making it as long as I do not use it all. Some I have given away, because no matter how much we love it too much is too much.

The fish curry was eaten with gusto, no problem there

  • Ingredients

  • ½ cup coconut cream
  •  cup desiccated coconut
  • ½ cup roasted cashews
  • 1 tsp brown sugar
  • 1-2 seeded green chillies
  • 2 cups coriander leaves
  • juice and finely grated zest of 2-3 limes
  • 3 cloves garlic
  • 2 tbsp chopped fresh ginger
  • ½ tsp ground turmeric
  • 1 tbsp cumin seeds
  • 1 tsp salt
  • 2 cups fish stock or chicken stock
  • 2 medium potatoes, cut in 3cm dice

  • 500g fresh, skinless white fish fillets, sliced in 3-4cm chunks



Create
In a food processor purée together coconut cream, desiccated coconut, cashews, brown sugar, chillies, coriander leaves, lime juice and zest, garlic, ginger, turmeric, cumin seeds, salt and stock.Blend 10 minutes. 
Add potatoes and pumpkin and simmer gently for 20 minutes. Add fish fillets and stir well, cover and cook for 5 minutes without stirring until fish is cooked through. Spoon into serving bowls and top with lightly cooked green beans. Accompany with rice.
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