Ingrediënten
Tilapia vis1 kilogram- Tomatoes500 grams
Meel3 cups
Pittige peper1 piece
Geperste Knoflook5 cloves- Fresh Coriander, Stems5 pieces
Olie3 teaspoons- Vegetable Oil for Frying1 liter
Zout2 teaspoons
Zwarte peper2 teaspoons
Komijn2 teaspoons
Water2 cups- Geperste Knoflook5 cloves
Azijn1 tablespoon- Zout1 teaspoon
- Zwarte peper2 teaspoons
- Komijn1 teaspoon
Gedroogde Koriander1 teaspoon
Stappen
- 1
Clean the fish's belly and wash it thoroughly with water.
recipe.minutesBenodigde hulpmiddelen:🍳Bowl - 2
In a bowl, mix the stuffing ingredients well and stuff the fish's belly and head.
recipe.minutesBenodigde hulpmiddelen:🍳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.
recipe.minutesBenodigde hulpmiddelen:
Koekenpan - 4
To make the tomato sauce, chop the tomatoes into very small cubes.
recipe.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.
recipe.minutesBenodigde hulpmiddelen:
Pan - 6
Leave the tomato mixture over medium heat until the tomatoes dissolve to obtain a thick sauce.
recipe.minutes - 7
Add the remaining crushed garlic and chopped fresh coriander to the sauce and let the mixture boil for one minute.
recipe.minutes - 8
Place the hot fried fish in the pot of sauce, cover the pot, and then remove it from the heat.
recipe.minutesBenodigde hulpmiddelen:Pan - 9
Leave the pot covered for at least 10 minutes for the sauce to mix with the fish.
recipe.minutes - 10
Place the fish on a large plate, pour the tomato sauce over it, and serve hot.
recipe.minutes
Voedingsfeiten
Tilapia visper 100gMeelper 100gPittige peperper 100gGeperste Knoflookper 100gOlieper 100gZoutper 100gZwarte peperper 100gKomijnper 100gWaterper 100gGeperste Knoflookper 100gAzijnper 100gZoutper 100gZwarte peperper 100gKomijnper 100gGedroogde Korianderper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.