Ingredjenti
- Fish fillet, fresh2 kilograms
Riz Basmati4 cups- Tomatoes, diced6 pieces
- Onion, diced3 pieces
Pasta tat-tadam1 tablespoon
Koriandru fris1 cup- Garlic clove6 cloves
- Grated ginger2 teaspoons
Ġuħ ta' lewż0.5 piece
Kari2 tablespoons- Small hot pepper3 pieces
Bżar iswed1 teaspoon
Safran1 pinch
Passi
- 1
Dissolve the saffron in half a small cup of rose water.
recipe.minutes - 2
In a pot on the stove, add a quarter cup of Mazola oil.
recipe.minutesGħodda meħtieġa:
Kazzola - 3
Season the fish with black pepper and a pinch of curry, fry in the oil until browned on both sides, then remove from the pot and set aside.
recipe.minutes - 4
In the same oil, add the onion and stir until it turns brown without burning, then add the crushed garlic and ginger, stir, then add the tomatoes, stir again, then add the tomato paste, curry, salt, half of the fresh coriander, lemon juice, black pepper, and a quarter cup of water, let the mixture combine, then remove from heat.
recipe.minutes - 5
Boil the rice for ten minutes, then drain.
recipe.minutes - 6
In a pot, place a little of the sauce, then half of the fish, add sauce again until the fish is covered, add a quarter of the rice and top with the remaining sauce.
recipe.minutes - 7
Sprinkle half of the remaining rice, then sprinkle fresh coriander and all the remaining rice, leave the pot on very low heat, preferably place it in the oven for half an hour.
recipe.minutes - 8
Remove the lid, add the rose water with saffron, cover the pot for another five minutes, then invert the pot onto a large serving dish and serve.
recipe.minutes
Fatti tan-Nutrizzjoni
Riz Basmatigħal kull 100gPasta tat-tadamgħal kull 100gKoriandru frisgħal kull 100gĠuħ ta' lewżgħal kull 100gKarigħal kull 100gBżar iswedgħal kull 100gSafrangħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.