Fish stew with wok vegetables

Name: fish stew with wok vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 350 g pangasius fillet bag of 750 g, frozen, thawed; 300 g basmati rice pack a 400 g; 1 complete herbal package chicken tandoori (475 g); 6 tablespoons olive oil; 1 cup Greek yoghurt 150 g; 4 tomatoes in cubes; 1 bag Dutch wok vegetables (400 g)

A nice Indian recipe. The main course contains the following ingredients: fish, pangasius fillet (bag 750 g, frozen, thawed), basmati rice (pack a 400 g), complete herb package (chicken tandoori (475 g)), olive oil, Greek yoghurt (150 g), tomatoes (in blocks) and Dutch (wok vegetables (400 g)).

Ingredients

Kitchen Stuff

stir fry

Directions

Dab the fish fillets dry with kitchen paper and cut into 4 equal pieces. Boil the rice according to the instructions on the package.
Mix the herb mixture from the package with 2 tablespoons of oil and brush the fish fillets with this. Heat 2 tablespoons of oil in a frying pan and fry the fish fillets on both sides for 2-3 minutes. Take them out of the pan and keep them warm under aluminum foil. Stir in the frying oil 300 ml of water and the bag of sauce mix from the package and bring to the boil. Stir in the Greek yogurt and the tomato cubes and let the sauce simmer for 3-4 minutes.
Heat in a stirring rest of the oil and stir-fry the wok vegetable for 4-6 minutes. Place the fish fillets on the sauce, cover the frying pan and continue to heat them.
Serve the fish with rice and wok vegetables, scoop the sauce over the fish and sprinkle some parsley from the herb package.