Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, fry green pumpkin with salted fish. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Dry Fish Green pumpkin Curry Recipe, Uses inDry Fish, Green pumpkin,, Cooking Oil, Cassia Leaf, Pach Foron, Onion Chopped, Green Chili, Garlic, Salt, Turmeric Powder, Red Chili Powder and Water all well mix Fry and Boil. Dry Fish Green pumpkin Curry Recipe is very Healthy & Tasty. How to cook fry green plantain crushed & salt fish with lemonade, jamaican style.
Fry green pumpkin with salted fish is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Fry green pumpkin with salted fish is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook fry green pumpkin with salted fish using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Fry green pumpkin with salted fish:
- Make ready 100 gr salted fish
- Prepare 250 gr green pumpkin
- Make ready Sugar
- Get Garlic
- Take Pepper
Roast pumpkin and fennel together then add in buttery fried mushrooms and a drizzle of rich mustard and tarragon cream. This dish could work as a vegetarian main, or a side. Toss the sliced pumpkin with the sugar, salt, and pepper. When you've finished making the pumpkin, start the salted egg yolk sauce.
Steps to make Fry green pumpkin with salted fish:
- Cut salted fish into small dice…and wash it with clean water
- Slice green pumpkin, slice it with thin and long cut
- Fry the herbs and salted fish for 5 minutes then mix with green pumpkin
- Fry for 25 minutes and add a little of water and sugar
The roasted pumpkin is sweet and juicy, the feta adds pops of salty creaminess, the pine nuts add a warm, earthy crunch, the freshness from spinach, all lightly dressed with a Honey Balsamic Dressing. You really don't need that much dressing for this salad, just enough to coat the baby spinach. Toss the pumpkin with half of the sorghum glaze and chopped sage. Return to the oven and reheat. Season with salt and pepper, to taste.
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