Tender zucchini with fish meatballs in a creamy curry sauce - for those who don't want to burden their stomach at dinner time.
zucchini (small) 2 pcs |
carrots 1 pc |
garlic 2 cloves |
cream (20%) 400 g |
honey 1 tbsp. |
olive oil 4 tbsp. |
curry 1 tbsp. |
red pepper to taste |
salt to taste |
FOR THEFTELS: |
fish fillets 300 g |
ginger root 10 g |
green onion 1 stalk |
cornstarch 1/2 tsp. |
breadcrumbs 1 tbsp. |
ground cumin pinch |
sugar to taste |
salt to taste |
ground black pepper to taste |
Step 1
Combine the grated ginger root and chopped green onion in a bowl, add the minced fish, cumin, pepper, salt, sugar, starch, breadcrumbs and mix thoroughly. Cover the stuffing with foil and leave in the refrigerator for 30 minutes.
Step 2
After this time, form meatballs, fry them in olive oil until browned and place them on a paper towel.
Step 3
Fry the diced carrots and crushed garlic in the same oil.
Step 4
Then add the diced zucchini, pour in the cream, add the curry, red pepper, salt, honey and mix.
Step 5
Put the meatballs in the sauce and simmer under a lid for 15 minutes. Enjoy.