- 450g dyer
- 300g green beans
- 3g coriander
- 165ml coconut milk
- 1 medium onion
- 1 clove garlic
- 1 lime
- 1 chilli
- 1 stalk of Prince grass
- 1/4 green pepper
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- olive oil q.s.
- pepper q.s.
Method of preparation:
1. Begin by seasoning the fish with salt, pepper, zest and lime juice (previously washed).
2º Also use to wash and cut the julienne green bean (removing the side wire with a peeler) and the pepper in strips (carefully to remove the white parts and the seeds of the pepper).
3 º Chop the onion, the chilli (no white parts and seeds) and the garlic.
4º In a pot, heat a string of olive oil and add the coriander powder and the Indian saffron. Add the onion, the chilli and then the garlic.
5º Now add the fish. Add the pepper, the green bean, the stalk of the cut prince along the length and the coconut milk.
6º Make the seasonings and cook for 15 minutes in a low heat, turning the fish carefully. Finish with chopped coriander and previously washed.
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