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Kulmule with Indian ice cream

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Kulmule with Indian ice cream

Pepper
Salt
Butter
Sugar
1cloveGarlic
1canCoconut milk-fat, great canned
1Onion
1Leek
2tspCurry
2Bay leaves
3dlCrème fraiche 38%
3tspCorn flour cornstarch
3tbspMango chutney, strong
800gHake fillet without skin

Instructions for Kulmule with Indian ice cream

To prepare the Kulmule with Indian ice cream recipe, please follow these instructions:

Melt the butter and burn the curry out of it. Add chopped onion and garlic, porridge and whole bay leaves and season for a couple of minutes.

Stir maizena into cream fry and whisk this in the curry mix with coconut milk a little sugar, salt, pepper and mango chutney (finely chopped). Let the curry sauce boil on low heat and stir for a few minutes.


Cut the fish into the tern (max 3 x 3 cm) and turn them gently into the sauce. Boil the dish with low heat under the lid (about 5 minutes) and remove the bay leaves before serving.

Kulmule with Indian ice cream served with boiled rice and mango chutney.

tips:
Of course, you can use many other types of cod fish, such as cod, whiting, light bark or dark ice.

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