Green Chutney Curry with Talapia or Paneer
Ingredients
- Green chutney (see 3 posts back)
- 4 talapia fillets or cubed paneer
- 1 tsp minced ginger
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 200mls single cream
- 1 tsp rapeseed oil
- Salt to taste
Preparation
Fry the mustard seeds with the olive oil in a pan on medium heat until they start to pop. Add the ginger and stir for a minute.
Add the green chutney, salt to taste, talapia/paneer, and top with enough water to cover the fillets. Place a lid on the pan.
Simmer until the fish is cooked through.
Remove the lid, add the cream, and simmer until you achieve the desired consistency.
Be careful not to mix too much to avoid breaking the fish pieces (like it happened in the image).
Enjoy the delicious Green Chutney Curry!
