Iraqi Masgouf Fish

Salma Al-MansouriCocinero

Ingredientes

• 1 1/2 kg large fish, cleaned
  1.5 kg
• 4 cloves garlic, minced
  4 clove
• 1/4 cup vinegar
  0.3 cup
• 1 teaspoon curry
  1 teaspoon
• 1 teaspoon olive oil
  1 teaspoon
• Sal
  0
• 2 onions, finely chopped
  2 piece
• 2 tomatoes, finely chopped
  2 piece
• 1 bunch parsley, finely chopped
  1 bunch
• 4 cloves garlic, finely chopped
  4 clove
• 2 tablespoons vegetable oil
  2 tablespoon
• 3 tablespoons tomato paste
  3 tablespoon

Pasos

1. 1

   Grease a tray with oil and place the fish on it, then sprinkle with salt, curry, garlic, and vinegar.

   Herramientas necesarias:

   Bandeja

   5 minutos
2. 2

   Place it in the oven for about half an hour at medium heat.

   30 minutos
3. 3

   To prepare the sauce: sauté the onions and tomatoes in oil, then add the garlic and parsley, and add the tomato paste and let them boil for 5 minutes.

   5 minutos
4. 4

   When the fish is cooked, pour the sauce over it and place it back in the oven.

   10 minutos
5. 5

   The fish can be served with rice and vermicelli.

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Salpor 100g

Ceniza100 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas