Vegetable curry with tilapia

Name: vegetable curry with tilapia
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 2 onions; 1 Red pepper; 1 bag String Beans 400 g; 1 duopack baby potatoes 700 g; 4 tablespoons sunflower oil; 1 pot tikka masala sauce medium (400 ml); 300 g tilapia fillet fish; 1 bag fresh fresh mint 15 g; 1 cup Greek yoghurt 150 g

A nice Indian recipe. The main course contains the following ingredients: fish, onions, red peppers, string beans (400 g), baby potatoes (700 g), sunflower oil, tikka masala sauce (medium (400 ml)), tilapia fillet (fish), fresh mint (15 g) and Greek yogurt (150 g).

Ingredients

Directions

Peel onions and cut into wedges.
Clean pepper and cut into rings.
Clean string beans and cut them in an angle.
Place the basins with water (so that they are just underneath) and bring to a boil for 5 minutes.
Cast off.
Meanwhile, stir 2 tablespoons of oil in a large frying pan and fry onion, bell pepper and string beans for 3 minutes.
Keep 4 tbsp masala sauce separate for fish.
Add leftover sauce and vegetables to potatoes, mix and simmer for another 5 minutes.
Fill Tilapia fillet completely with the sauce left behind.
Heat the remaining oil in frying pan and cook over medium heat tilapia in about 4 minutes.
Remove leaves from fresh mint sprigs.
Pick up vegetable curd from fire.
Mix half of the leaves with half a yogurt with vegetable curd.
Add salt to taste.
Spread fish, curry and leftover yoghurt over 4 plates.
Sprinkle remaining mint leaves over it..

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Nutrition

531Calories

Sodium36% DV875mg

Fat42% DV27g

Protein48% DV24g

Carbs16% DV48g

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Fiber28% DV7,5g

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