Halibut in Bengali Mustard Sauce
Main Course
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Cook Time
50 min
Servings
2
Difficulty
Medium
Prep Time
30 Min
Description
Dieses Gericht ist eine Hommage an die bengalische Küche! Der zarte Heilbutt wird in einer aromatischen Senfsauce gegart, die durch Kurkuma, Chili und Knoblauch eine besondere Tiefe erhält. Ich liebe es, wie die Schärfe der Senfsaat mit der Süße der Tomaten harmoniert. Serviert mit Reis ist es ein sättigendes und gesundes Gericht, das sich perfekt für ein schnelles Abendessen eignet. Die Zubereitung ist unkompliziert und das Ergebnis ist ein Geschmackserlebnis, das man so schnell nicht vergisst. Ein Hauch von Koriander rundet das Gericht perfekt ab.
Ingredients (10 ingredients)
-
450 g halibut
-
0.75 tsp ground turmeric
-
2 tbsp yellow mustard seeds
-
140 g tomatoes
-
3 clove fat garlic cloves
-
4 piece green chillies
-
4 tbsp vegetable oil
-
1.25 tsp nigella seeds
-
1 handful coriander
-
1 piece cooked rice
Preparation (8 steps)
Marinate the fish
In a bowl, marinate the 450g halibut with 1/4 tsp ground turmeric and a pinch of salt. Toss to coat and set aside.
Grind mustard seeds
Add 2 tbsp yellow mustard seeds to the Thermomix bowl and grind for 10 Sec./Stufe 10.
Prepare the mustard paste
Add 140g tomatoes, 3 fat garlic cloves, 2 green chillies, the ground mustard seeds, 1/2 tsp ground turmeric, a pinch of salt and 150ml water to the Thermomix bowl. Blend for 20 Sec./Stufe 8.
Cook the mustard paste
Heat 3 tbsp vegetable oil in a pan until smoking, then take off the heat and wait for 30 secs. Add 1 1/4 tsp nigella seeds to the pan and allow to sizzle for 10 secs, then add the paste. Cook over a medium heat, stirring occasionally, until all the excess liquid has evaporated and the paste releases its oil. Lower the heat and continue cooking for another 4 mins or so, until it darkens a little.
Simmer the sauce
Add 400ml water and the remaining chillies to the pan, bring to a boil and simmer for 7-8 mins until it has a medium consistency, not too watery. Check the seasoning and keep on a low heat while you fry the fish.
Fry the fish
Heat the remaining oil in a frying pan until smoking. Add the fish and fry on all sides for around 6 mins until golden brown.
Combine fish and sauce
Add the fish to the mustard sauce, bring back to the boil and cook for 2 mins.
Serve
Sprinkle on the handful of coriander leaves and serve with cooked rice.
Finished cooking? Great! 🎉
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Created by
Charlotte Anderson
6
Rezepte
0
Kochbücher
Allergens
- Fish
- Mustard
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