Ingredients
- Fish fillet, fresh2 kilograms
Basmati Rice4 cups- Tomatoes, diced6 pieces
- Onions, diced3 pieces
Tomato Paste1 tablespoon
Fresh Coriander1 cup- Garlic cloves6 cloves
- Grated ginger2 teaspoons
Lemon Juice0.5 cup
Curry2 tablespoons- Small hot peppers3 pieces
Black Pepper1 teaspoon
Saffron1 pinch
Steps
- 1
Dissolve the saffron in half a small cup of rose water.
1 min - 2
In a pot over the heat, add a quarter cup of Mazola oil.
1 minRequired Tools:
Pot - 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.
5 minRequired Tools:
Frying Pan - 4
In the same oil, add the onions and stir until they turn 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.
10 min - 5
Boil the rice for ten minutes, then drain.
10 min - 6
In a pot, place a little of the sauce, then half of the fish, add sauce again until the fish is covered, place a quarter of the rice on top, and then the remaining sauce.
5 min - 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.
30 min - 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.
5 min
Nutrition Facts
Basmati Riceper 100gTomato Pasteper 100gFresh Corianderper 100gLemon Juiceper 100gCurryper 100gBlack Pepperper 100gSaffronper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.