Indian-style cod and zucchini half pette

Fish 660 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0
Indian-style cod and zucchini half pette
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Medium
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Any white fish is suitable, instead of coconut milk, you can take 10% cream, spices are also to your liking.

Ingredients

Directions

  1. Grind the fish fillets in a meat grinder or blender, mix the resulting minced meat with the rest of the meatball ingredients Roll small walnut-sized balls from the resulting mixture Heat the sesame oil in a skillet, fry the meatballs over medium heat, transfer them to a plate
  2. In another skillet (or in the same, but washed) heat the ghee oil over low heat, add spices and fry for 1 minute Increase the heat to maximum and add the tomatoes along with the juice, cook for 5 minutes, stirring constantly
  3. Add lemon juice, coconut milk and meatballs, reduce heat and simmer for 5-7 minutes. Salt to taste, serve with boiled basmati rice.

Indian-style cod and zucchini half pette



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Medium

Any white fish is suitable, instead of coconut milk, you can take 10% cream, spices are also to your liking.

Ingredients

Directions

  1. Grind the fish fillets in a meat grinder or blender, mix the resulting minced meat with the rest of the meatball ingredients Roll small walnut-sized balls from the resulting mixture Heat the sesame oil in a skillet, fry the meatballs over medium heat, transfer them to a plate
  2. In another skillet (or in the same, but washed) heat the ghee oil over low heat, add spices and fry for 1 minute Increase the heat to maximum and add the tomatoes along with the juice, cook for 5 minutes, stirring constantly
  3. Add lemon juice, coconut milk and meatballs, reduce heat and simmer for 5-7 minutes. Salt to taste, serve with boiled basmati rice.

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