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Kulmule with Indian ice cream

Cook time: 0 min.
Servings: 4

Ingredients for Kulmule with Indian ice cream

1canCoconut milk-fat, great canned
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.

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