Potatoes with Pollock Fillet in Spicy Sea Buckthorn Curry Sauce

Tired of eating banal fried potatoes ... Try to cook your favorite fried potatoes in an unusual way. If you have sea buckthorn and you are puzzling what you can think of from it, let the spirit of experimentation help you! Such warm and orange curry, aromatic paprika and chili will definitely make friends with sea buckthorn. Doubt? Try it! And fried potatoes with sea buckthorn curry sauce will bring you a lot of warm emotions with their warming taste and positive color.

Ingredients

• Young potatoes - 5 pcs. wednesday
• Fillet of pollock or any other small fish
• Red onion - 1 pc.
• Greens and stalks of cilantro, parsley, dill - 2 bunches
• Orange pepper - a quarter of a pepper
• Frozen sea buckthorn - 1 tbsp.
• Garlic - 4 cloves
• Chili pepper - 1 small pepper (all to taste)
• Red paprika (powder) - 1 tablespoon
• Dry mix "Curry" - 1 tbsp.
• Cinnamon - 0.5 tsp
• Sea salt, sugar - to taste
• Vegetable oil - for frying
• Yogurt without additives or sour cream - 1-2 tbsp. per serving
• Grated Parmesan - to taste

Directions

1. Grind the sea buckthorn with a blender or in a food processor, rub through a sieve, leaving the seeds and cake. This puree will be the base for the sauce.
2. The stalks of dill, cilantro and parsley, which sometimes remain from salads (do not throw them away!), Chop very finely, onions - in half rings, chili peppers with thin rings, garlic cloves can be squeezed out through a press.
3. In a skillet with butter, brown the onion with chili and garlic, then add the herbs and half or a quarter of the bell pepper (finely chopped). Finally paprika powder (at least 1 tablespoon) - and quickly fry until caramelized.
4. Add sea buckthorn puree, warm it up a little with dry curry and cinnamon.
5. Cut the young potatoes together with the skin into medium slices - the tender skin will only help the potatoes not to boil too quickly and keep in good shape.
6. Put the potatoes in a frying pan, mix well with the sauce and fry over high heat with constant stirring, so that a golden brown crust appears, but the potatoes remain firm inside.
7. Pour boiling water over the potatoes to lightly cover, and put half-thawed pollock or other fish fillets on top, pour over the sauce and salt gently - it will cook almost steamed. Even an incompletely thawed fillet will be ready before the potatoes are stewed, so it is better to remove the fish when ready so that it does not boil over. When the potatoes are tender, season with salt and a little sugar.
8. Put potatoes with fish fillets on a plate, cut some more fresh chili into rings, sprinkle with grated Parmesan and herbs (without stems) cilantro, dill or parsley. You can put some thick sour cream or yogurt on the edge to soften the spiciness.