Pangasius with pineapple chutney and curry vegetables

Name: Pangasius with pineapple chutney and curry vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 TABLESPOONS Coconut flake; 2 medium-sized onions; 1 red chilli pepper; 1 can(s) Pineapple rings (net weight: 560 g; cut-off weight: 250 g); 5 TABLESPOONS Oil; 1 TEASPOON Mustard seeds; 4 TABLESPOONS White wine vinegar; 3 TABLESPOONS demerara sugar; 7-10 Tbsp Salt; 1 red pepper; 250 g Carrots; 1 collar Spring onions; 1 glass (370 ml; separation weight: 190 g) Corn Veal; 200 g Basmati rice; 3 TABLESPOONS Flour; 2 TEASPOONS Curry Powder; 200 g Whipped cream; 1 TEASPOON Instant vegetable stock; 4 (150 g each) Pangasius Fillets; 2 TABLESPOONS Lime juice; 7-10 Tbsp white pepper; 7-10 Tbsp Coriander and limes around garnishes

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 TABLESPOONS Coconut flake
2 medium-sized onions
1 red chilli pepper
1 can(s) Pineapple rings (net weight: 560 g; cut-off weight: 250 g)
5 TABLESPOONS Oil
1 TEASPOON Mustard seeds
4 TABLESPOONS White wine vinegar
3 TABLESPOONS demerara sugar
7-10 Tbsp Salt
1 red pepper
250 g Carrots
1 collar Spring onions
1 glass (370 ml; separation weight: 190 g) Corn Veal
200 g Basmati rice
3 TABLESPOONS Flour
2 TEASPOONS Curry Powder
200 g Whipped cream
1 TEASPOON Instant vegetable stock
4 (150 g each) Pangasius Fillets
2 TABLESPOONS Lime juice
7-10 Tbsp white pepper
7-10 Tbsp Coriander and limes around garnishes

Directions

1
Roast the grated coconut in a pan without fat, remove. Peel and finely dice the onions. Halve the chillies and scrape out the seeds. Chop the pod finely. Drain the pineapple and collect the juice.
2
Cut rings into small cubes. Heat 1 tablespoon of oil in a saucepan and sauté half the onions in it. Add mustard seeds, grated coconut, except for 1 tablespoon, chilli and pineapple and fry briefly.
3
Pour in the juice and vinegar. Stir in sugar and season with salt. Simmer everything over medium heat for 10-15 minutes until the liquid has almost evaporated. Clean, wash and chop the peppers.
4
Clean, peel, wash and also chop the carrots. Clean, wash and cut spring onions into rings. Drain the corn on the cobs. Prepare rice in boiling salted water according to package instructions.
5
Heat 2 tablespoons of oil, fry the onion, carrots and peppers in it. Dust with 1 tablespoon of flour and sauté briefly while stirring. Sprinkle with curry and sauté briefly. Add cream and 250 ml water while stirring.
6
Bring to the boil, stir in the stock. Simmer for 5 minutes. Season chutney with salt and put aside. Wash fish, dab dry, sprinkle with lime juice and season with salt and pepper. Put 2 tablespoons of flour in a deep plate, turn the fish in it, knock off excess flour.
7
Heat 2 tablespoons of oil in a large frying pan. Fry the fish for about 3 minutes on each side. Drain the rice and let it drain. Mix spring onions and corn onions with the vegetable curry, season with salt and pepper.
8
Arrange fish fillet with vegetables, rice and chutney. Garnish with coriander and lime wedges. Sprinkle with grated coconut.