Ingrédients
Poisson tilapia1 kilogram- Tomatoes500 grams
Farine3 cups
Piment fort1 piece
Ail Écrasé5 cloves- Fresh Coriander, Stems5 pieces
Huile3 teaspoons- Vegetable Oil for Frying1 liter
Sel2 teaspoons
Poivre noir2 teaspoons
Cumin2 teaspoons
Eau2 cups- Ail Écrasé5 cloves
Vinaigre1 tablespoon- Sel1 teaspoon
- Poivre noir2 teaspoons
- Cumin1 teaspoon
Coriandre sèche1 teaspoon
Mesures
- 1
Clean the fish's belly and wash it thoroughly with water.
5 minutesMatériel requis:🍳Bowl - 2
In a bowl, mix the stuffing ingredients well and stuff the fish's belly and head.
5 minutesMatériel requis:🍳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 minutesMatériel requis:
Poêle à frire - 4
To make the tomato sauce, chop the tomatoes into very small cubes.
5 minutes - 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 minutesMatériel requis:
Marmite - 6
Leave the tomato mixture over medium heat until the tomatoes dissolve to obtain a thick sauce.
10 minutes - 7
Add the remaining crushed garlic and chopped fresh coriander to the sauce and let the mixture boil for one minute.
1 minutes - 8
Place the hot fried fish in the pot of sauce, cover the pot, and then remove it from the heat.
5 minutesMatériel requis:Marmite - 9
Leave the pot covered for at least 10 minutes for the sauce to mix with the fish.
10 minutes - 10
Place the fish on a large plate, pour the tomato sauce over it, and serve hot.
5 minutes
Faits nutritionnels
Poisson tilapiapour 100gFarinepour 100gPiment fortpour 100gAil Écrasépour 100gHuilepour 100gSelpour 100gPoivre noirpour 100gCuminpour 100gEaupour 100gAil Écrasépour 100gVinaigrepour 100gSelpour 100gPoivre noirpour 100gCuminpour 100gCoriandre sèchepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.