Sayadiya Fish

Defne ÖztongaCozinheiro

Ingredientes

• 1 kilogram of fish, preferably with few bones
  1 kilogram
• 3 cups of rice, washed and soaked in water
  3 cup
• 6 large onions, finely chopped
  6 piece
• 3 tablespoons of corn oil
  3 tablespoon
• 2 sticks of cinnamon
  2 stick
• 2 dried limes
  2 piece
• 5 cloves
  5 piece
• 3 teaspoons of salt for seasoning the fish
  3 teaspoon
• 3 tablespoons of cumin
  3 tablespoon
• 3 teaspoons of dried coriander
  3 teaspoon
• 3 teaspoons of paprika
  3 teaspoon
• 1/2 cup of tamarind, soaked in hot water
  0.5 cup
• Juice of 1 lemon
  1 piece
• 1 teaspoon of mixed spices
  1 teaspoon
• Vegetable oil for frying
  0

Passos

1. 1

   Wash the fish well; it can be purchased pre-cleaned. Season well with the fish seasoning and leave in the freezer for 10 minutes.

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2. 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 simmer to absorb all the flavors; it can be left for 5 to 10 minutes.

   Utensílios necessários:

   Panela

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3. 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.

   Utensílios necessários:

   Panela

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4. 4

   Salt the strained water and add the rice after draining it from the soaking water, then let it simmer until fully cooked.

   Utensílios necessários:

   Panela

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5. 5

   Heat a generous amount of oil for frying the fish. When hot, fry the fish, making sure to leave it on each side for 5 minutes. If it is large, turn it continuously until fully cooked.

   Utensílios necessários:

   Frigideira

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6. 6

   Place the fried fish on paper towels to absorb the excess oil.

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7. 7

   Once the rice is cooked, serve the rice on a serving plate and place the fish on top. Garnish with parsley and serve with the strained tamarind sauce and lemon.

   Utensílios necessários:

   🍳

   Bowl

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8. 8

   Serve the Sayadiya dish hot.

Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

Características dietéticas e tags