Tilapia with garden peas, eggplant and kormasaus

Name: tilapia with garden peas, eggplant and kormasaus
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 bag potatoes cookproof (450 g), peeled and diced; 1 business suit garden peas 450 g, freezer; 0,5 pot korma sauce a 400 ml; 400 g tilapia fillet fish, in pieces; 2 el sunflower oil; 1 eggplant in parts; 0,5 tl garam masala tin 65 g

A tasty recipe. The main course contains the following ingredients: fish, potatoes (cookproof (450 g), peeled and diced), garden peas (450 g, frozen), korma sauce (a 400 ml), tilapia fillet (fish, in pieces), sunflower oil, eggplant (in parts) and garam masala (tin 65 g).

Ingredients

Directions

Bring a pot of water with a little salt to the boil and cook the potato cubes in 10 minutes until done.
Cook the garden peas with you for the last 5 minutes.
In the meantime, heat the kormasaus in a pan.
Add the fish and simmer gently with the lid on the pan for 10 minutes.
Add some water if it gets too dry.
Heat the oil in a non-stick pan.
Fry the aubergine brown and cooked for 8 minutes.
Sprinkle with the garam masala.
Spoon the potato garden pea mixture on 4 plates.
Serve with the fish and eggplant.
Tasty with flat bread..