Ingredjenti
Ħut1 kilogram
Riz3 cup
Bżar6 large
Żejt tal-qamħ3 tablespoon- Cinnamon Stick2 stick
Lime2 piece- Cloves5 piece
Salt3 teaspoon
Kummin3 tablespoon
Koriandru Mrobbat3 teaspoon
Paprika3 teaspoon
Tamarind0.5 cup
Ġuħ ta' lewż1 piece
Speċijiet miksija1 teaspoon
Żejt vegetali1.5 cup
Passi
- 1
Wash the fish well; it can be purchased pre-cleaned. Marinate well with the fish seasoning and leave in the freezer for 10 minutes.
10 minGħodda meħtieġa:
Bowl tal-ħawt - 2
In a deep pot, add the corn oil and sauté the onions until they turn very dark brown. Add the whole spices and fry with the onions for five minutes. Add hot water and let it absorb all the flavors; it can be left for 5 to 10 minutes.
10 minGħodda meħtieġa:
Kazzola - 3
Strain the water into another pot, keeping the onions and spices. Add water to it and set aside in case we need extra water.
5 min - 4
Salt the strained water and add the rice after draining it from the soaking water. Let it simmer until fully cooked.
10 min - 5
Heat a generous amount of oil for frying the fish. When hot, fry the fish, ensuring to leave it on each side for 5 minutes. If it is large, turn it continuously until fully cooked.
10 minGħodda meħtieġa:
Pan - 6
Place the fried fish on kitchen paper to absorb the excess oil.
5 min - 7
Once the rice is cooked, pour the rice onto a serving plate and place the fish on top. Garnish with parsley and serve with strained tamarind sauce and lemon.
5 min - 8
Serve the Sayadiya dish hot.
Fatti tan-Nutrizzjoni
Ħutgħal kull 100gRizgħal kull 100gBżargħal kull 100gŻejt tal-qamħgħal kull 100gLimegħal kull 100gSaltgħal kull 100gKummingħal kull 100gKoriandru Mrobbatgħal kull 100gPaprikagħal kull 100gTamarindgħal kull 100gĠuħ ta' lewżgħal kull 100gSpeċijiet miksijagħal kull 100gŻejt vegetaligħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.