Fish Tabsi

Siham Al-NasserCuisinier

Ingrédients

• 1 1/2 kg fish, bones removed
  1.5 kilogram
• 1 medium onion, thinly sliced
  1 onion
• 2 cups tomato juice
  2 cup
• 4 tablespoons tomato paste, dissolved in half a cup of water
  4 tablespoon
• 125 grams tamarind, any small bag
  125 gram
• 1/2 cup raisins
  0.5 cup
• 1 cup fresh celery, finely chopped
  1 cup
• 1/4 cup fenugreek, chopped
  0.3 cup
• 4 tablespoons cooking oil
  4 tablespoon
• 1 teaspoon black pepper
  1 teaspoon
• 1 teaspoon cumin
  1 teaspoon
• 1 teaspoon turmeric
  1 teaspoon
• Salt to taste
  0
• 1 1/2 cups vegetable oil for frying
  1.5 cup

Mesures

1. 1

   In a large frying pan over heat, add the oil and then the onion, sprinkle with salt and stir until completely wilted and turns light brown. Add black pepper, cumin, and turmeric, and stir with the onion until a fragrant aroma appears.

   Matériel requis:

   Poêle à frire

   5 minutes
2. 2

   Add the celery and fenugreek and stir well until completely wilted, then add the dissolved tomato paste and let the ingredients cook until the water completely evaporates and oil bubbles appear on the surface.

   5 minutes
3. 3

   Add the tamarind to the tomato juice and mash the tamarind until the seeds come out, then strain and add the tamarind and tomato juice mixture to the ingredients and let it cook until the sauce thickens somewhat (to taste). You can taste the sauce before adding salt as tamarind contains some salt.

   5 minutes
4. 4

   Cut the fish into five pieces, sprinkle with a little flour, and fry in the hot oil until well cooked.

   5 minutes
5. 5

   Once the fish is done frying, the sauce should have thickened somewhat. Place the fried fish in the sauce so that it is fully submerged, add the raisins, and let it simmer on low heat for fifteen minutes.

   15 minutes

Faits nutritionnels

* 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.

Caractéristiques et étiquettes diététiques