Zutaten
Tilapiafisch1 kilogram- Tomatoes500 grams
Mehl3 cups
Scharfe Paprika1 piece
Zerkleinerten Knoblauch5 cloves- Fresh Coriander, Stems5 pieces
Öl3 teaspoons- Vegetable Oil for Frying1 liter
Salz2 teaspoons
Schwarzer Pfeffer2 teaspoons
Kreuzkümmel2 teaspoons
Wasser2 cups- Zerkleinerten Knoblauch5 cloves
Essig1 tablespoon- Salz1 teaspoon
- Schwarzer Pfeffer2 teaspoons
- Kreuzkümmel1 teaspoon
Getrocknete Koriander1 teaspoon
Schritte
- 1
Clean the fish's belly and wash it thoroughly with water.
5 MinBenötigte Werkzeuge:🍳Bowl - 2
In a bowl, mix the stuffing ingredients well and stuff the fish's belly and head.
5 MinBenötigte Werkzeuge:🍳Bowl - 3
In a deep frying pan, heat the frying oil, dip the fish in flour well, then fry over medium heat until the fish's belly does not dry out.
10 MinBenötigte Werkzeuge:
Bratpfanne - 4
To make the tomato sauce, chop the tomatoes into very small cubes.
5 Min - 5
In a pot over the heat, heat 3 tablespoons of oil, add half the amount of crushed garlic, salt, hot pepper, tomatoes, black pepper, and cumin, then add two cups of water to the mixture.
10 MinBenötigte Werkzeuge:
Topf - 6
Leave the tomato mixture over medium heat until the tomatoes dissolve to obtain a thick sauce.
10 Min - 7
Add the remaining crushed garlic and chopped fresh coriander to the sauce and let the mixture boil for one minute.
1 Min - 8
Place the hot fried fish in the pot of sauce, cover the pot, and then remove it from the heat.
5 MinBenötigte Werkzeuge:Topf - 9
Leave the pot covered for at least 10 minutes for the sauce to mix with the fish.
10 Min - 10
Place the fish on a large plate, pour the tomato sauce over it, and serve hot.
5 Min
Nährwertangaben
Tilapiafischpro 100gMehlpro 100gScharfe Paprikapro 100gZerkleinerten Knoblauchpro 100gÖlpro 100gSalzpro 100gSchwarzer Pfefferpro 100gKreuzkümmelpro 100gWasserpro 100gZerkleinerten Knoblauchpro 100gEssigpro 100gSalzpro 100gSchwarzer Pfefferpro 100gKreuzkümmelpro 100gGetrocknete Korianderpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.