Filter
Reset
Sort ByRelevance
Marcia Smit VanDyken
Stew with Indian fish balls
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Let the fish thaw. Peel the potatoes and cut into equal pieces. Put the potatoes and stew vegetables in a pan and add 250 ml of water and salt. Cook in 20 to 25 minutes with the lid on the pan until done.
-
In the meantime, push out as much moisture as possible from the fish. Cut into very small cubes. Mix in the breadcrumbs, spice paste and salt and form 8 equal balls. Heat half of the olive oil in a frying pan and fry the fish balls over medium heat for about 12 minutes until golden brown and done.
-
Pour the potatoes with the vegetables and stamp with the rest of the olive oil, mustard, pepper and salt to form a smooth stew. Serve with the fish balls.
-
30 minMain dishWhite rice, Sate Babi, green beans, sunflower oil, onion, mix for nasi herb special, Eggs, atjar tjampoer,mini rice table
-
25 minMain dishBroccoli, egg, whipped cream, basil, soft goat cheese, sun-dried tomato, pie dough, pine nuts,broccoli quiche with pine nuts
-
40 minMain dishchicken fillet, peanut oil, garlic, ginger syrup, fresh ginger, ketjapmarinademanis, ketjapmarinadeasin, soy sauce, onion, light brown caster sugar, five spice powder, meat broth tablet, Red pepper, flat leaf parsley,sweet chicken soy sauce
-
40 minMain disholive oil, shallot, garlic, celery, Red pepper, tomato paste, pumpkin, paprika, rosemary, vegetable stock, Red wine, White wine, mixed mushroom, creme fraiche, flour, puff pastry, egg yolk,pumpkin pie with mushrooms
Nutrition
511Calories
Fat20% DV13g
Protein52% DV26g
Carbs22% DV67g
Loved it