Curry de pescado vietnamita

Hey everyone, it's Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, Curry de pescado vietnamita. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Curry de pescado vietnamita is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It's simple, it is fast, it tastes delicious. They are fine and they look fantastic. Curry de pescado vietnamita is something which I have loved my whole life.

Many things affect the quality of taste from Curry de pescado vietnamita, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Curry de pescado vietnamita delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Curry de pescado vietnamita is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Curry de pescado vietnamita estimated approx 30 minutos.

To get started with this recipe, we have to first prepare a few components. You can have Curry de pescado vietnamita using 20 ingredients and 4 steps. Here is how you can achieve it.

Enmascarar pescado para que lo coman en casa? Un sí rotundo (en Thermomix) #menúsemanal

Ingredients and spices that need to be Take to make Curry de pescado vietnamita:

1. Bacalao, salmón, merluza, en trozos de 5 cm. entre 600 y 800 gramos
2. 200 gr langostinos pelados (en esta ocasión los puse porque no tenía tanto pescado)
3. Salsa
4. 150 gr tomate maduro
5. 1-2 chiles rojos frescos sin semillas (yo no los he puesto)
6. 2 dientes ajo
7. 2 cucharaditas cúrcuma
8. 20 gramos jengibre fresco, en láminas
9. 2 pastillas caldo de verduras
10. 80 gramos cebolleta (guardar lo verde para adornar)
11. 1/2 cucharadita salsa de pescado
12. 1 cucharadita pulpa de tamarindo (si tienes, si no no pasa nada)
13. 15 gramos zumo de limón
14. 30 gramos salsa de soja
15. Curry
16. 25 gr aceite de girasol
17. 500 gr calabaza en trozos
18. 400 gr leche de coco
19. 2 tallos lemon grass fresco o medio limón (piel rallada + zumo)
20. 1 chile fresco (ni caso)

Steps to make to make Curry de pescado vietnamita

1. Ponemos los tacos de pescado (o langostino) en la bandeja Varoma sobre un papel de horno
2. Echamos los ingredientes de la salsa en el vaso y trituramos 15 sg. /v 10. Muchísimo, vaya. Se queda como una pasta líquida. Verter la mitad de esta pasta sobre el pescado y tapar la Varoma. Reservar
3. Añadir al vaso donde está la salsa el aceite, la calabaza, la leche de coco y el lemongrass (o limón) y poner la varoma en su posición. Programar 25 m/t. Varoma/giro a la izquierda/v. cuchara.
4. Cuando acabe el tiempo, mezclar el pescado con el curry en una fuente con una cuchara y espolvorear los tallos de cebolleta por encima.

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So that is going to wrap it up for this special food How to Make Any-night-of-the-week Curry de pescado vietnamita. Thank you very much for reading. I'm sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!