Punjabi, India

Punjabi, India

Introduction:

"T is back from the European juggling convention in Munich. I think he hasn't eaten fish for such a long time, so I prepared this dish. Use Punjab style cooking method in India to make thick juice with spices, tomatoes and cream. It's best to make it with tight fish, such as haddock. It's definitely a tempting dish. With salt water, potatoes or rice, mixed with juice, delicious ^ ^ ^ "

Production steps:

Step 1: material drawing. Every time I cook Indian food, I like to put materials, because spices are used more. Dice the onion and mince the garlic and ginger.

Step 2: add more oil to the pan than usual. Stir fry onion, ginger and garlic until fragrant.

Step 3: add cayenne pepper, fennel, coriander, garammasala, a pinch of cinnamon and shelled cardamom. Stir fry for 1-2 minutes.

Step 4: add canned tomatoes and salt, simmer for 5 minutes.

Step 5: pour the cooking cream into the pan and stir well.

Step 6: put the fish into the pot, cover it over low heat, and simmer until the fish is cooked. Finally, collect the juice over medium heat, sprinkle with chives (preferably coriander) and serve on a plate.

Materials required:

Fish chops or fillets: 300g

Onion: more than half

Garlic: 1 slice

Ginger: 1 tablet

Garammasala: 1 teaspoon

Scallion: right amount

Fennel: half teaspoon

Coriander: half teaspoon

Cinnamon: a pinch

Cayenne pepper: 1 teaspoon

Cardamom: 2

Canned tomato: 250g

Cooking cream: 50g

Lemon juice: right amount

Note: some spices are introduced in: http://blog.sina.com.cn/s/blog_ 46d08fb00100rd53.html

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: spiced