Fish Tabsi

Bilal Al-ShammariChef

Ingredients

• 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
• Vegetable oil for frying
  0

Steps

1. 1

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

   Required Tools:

   Frying Pan

   5 min
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 min
3. 3

   Add the tamarind to the tomato juice and mash the tamarind until the seeds are released, 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 min
4. 4

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

   5 min
5. 5

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

   15 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags