Fish meatballs with zucchini in creamy curry sauce
Author:
Cooking Together
Servings: 2
Cooking time: 1 h
Tender zucchini with fish meatballs in a creamy curry sauce - for those who don't want to burden their stomach at dinner time.
Ingredients
| 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 |
Instructions
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.
