Filter
Reset
Sort ByRelevance
DMSMITH
Panga rolls with hot curry sauce and rice
Try these delicious Pangarolletjes with hot curry sauce and rice
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the pan fillets in the length. Sprinkle the bars around with salt and pepper and roll them up.
-
Insert a stick and dust the rolls with flour. Heat the butter and fry the rolls around.
-
Remove them from the pan and stir in the shortening in the pan. Fry the onion and the curry powder on low setting for about 5 minutes.
-
Add the tomato cubes and let it simmer for a moment. Stir in the coconut milk and bring to the boil.
-
Season the sauce with salt and pepper.
-
Boil the rice according to the instructions on the package.
-
Put the pangarolletjes back in the sauce and leave to simmer for about 5 minutes with the lid on the pan.
-
Serve the rice in a bowl. Put the rolls next to it and pour some sauce over it. Garnish with coriander if necessary.
-
15 minMain dishsprouts, olive oil, shallots, fresh tagliolini, smoked duck breast, mascarpone,tagliolini with sprouts and smoked duck
-
25 minMain dishciabatta, Red onion, vine tomato, yellow bell pepper, fresh parsley, capers, green olives without seeds, canned lentils, balsamic vinaigrette, radicchio salad mix, buffalo mozzarella, mild olive oil,panzanella with lentils, yellow peppers and mozzarella
-
50 minMain dishgarlic, steak, (freshly ground) pepper, vinegar, salt, butter, eggs (S), lemon juice, parsley,steak with poached egg
-
40 minMain dishfresh filo pastry, rapeseed oil, Chestnut mushroom, fresh spinach, shallot, grated Parmesan cheese, medium sized egg,filo pastry tarts with chestnut mushrooms
Nutrition
445Calories
Sodium0% DV0g
Fat17% DV11g
Protein46% DV23g
Carbs21% DV64g
Fiber0% DV0g
Loved it