Curry with fish and sea buckthorn sauce

Lean aromatic dish - curry with fish and potatoes, which gives a special piquancy to the sea buckthorn sauce.

Ingredients

• sea ​​buckthorn (s / m possible) 1 glass
• greens and stalks of cilantro, parsley, dill 100 g
• red onion 1 pc.
• chili pepper 1 pc.
• olive oil 2 tbsp l.
• garlic 4 tooth.
• curry 1 tbsp l.
• paprika 1 tbsp. l.
• ground cinnamon 0.5 tsp
• potatoes 5 pcs.
• fillet of pollock or any other small fish 400 g
• almond petals for serving
• salt

Directions

1. If necessary, defrost the sea buckthorn, grind it with a blender or in a food processor, rub it through a sieve, leaving the seeds and cake.
2. Chop the greens, finely chop the onion and chili.
3. Heat the oil in a large deep frying pan, fry the onions, chili and crushed garlic.
4. Add sea buckthorn puree, curry, paprika and cinnamon, herbs, warm up.
5. Cut the potatoes into cubes, add to the pan, cook, stirring occasionally.
6. Pour in a little boiling water, put the pieces of fish, season with salt, stir and cook covered for 10 minutes. Sprinkle the finished dish with almond petals. Bon Appetit!