6 fish fillets, type namorado or your preferred choice, about 1 kg)
1/4 cup freshly squeezed lime juice (60 ml)
1 tablespoon salt or to taste
1 cinnamon stick
1/4 cup toasted almond kernels without skin, about 40 g)
1/4 cup roasted cashew nuts, about 40 g)
1 1/3 cups water (320 g)
1 large onion, cut into pieces (150 g)
1 green bell pepper, cut into slices
2 1/2 tablespoons fresh ginger without peel, cut into pieces
6 sprigs of cilantro
1 tablespoon turmeric powder (curcuma)
1/4 cup olive oil (60 ml)
6 fish fillets, type namorado or your preferred choice, about 1 kg)
1/4 cup freshly squeezed lime juice (60 ml)
1 tablespoon salt or to taste
1 cinnamon stick
1/4 cup toasted almond kernels without skin, about 40 g)
1/4 cup roasted cashew nuts, about 40 g)
1 1/3 cups water (320 g)
1 large onion, cut into pieces (150 g)
1 green bell pepper, cut into slices
2 1/2 tablespoons fresh ginger without peel, cut into pieces
6 sprigs of cilantro
1 tablespoon turmeric powder (curcuma)
1/4 cup olive oil (60 ml)
In a bowl, season the fish with lime juice, salt, and cinnamon
In a processor or blender, blend all other ingredients except for the olive oil. Reserve
In a large pan, heat the olive oil over high heat
Add the reserved mixture, reduce the heat to medium-low, and simmer, stirring constantly, for 3 minutes
Add the fish fillets, turning them to coat evenly on both sides
Cook covered in low heat, stirring occasionally, and adding a little water if needed, until the fish flakes apart (about 15 minutes)
Approximately 421 calories per serving
