If you love Seafood Echis, Vejrebi way the fish curry Sayadieh of Indian cuisine rich Bbharrath.
Ingredients
Thickness of skin and bone (rings), kilo
Ground cloves, a teaspoon
Ground cinnamon, a teaspoon
Ground is dry coriander, teaspoon
Ground coriander, tablespoon
Ground turmeric, tablespoon
Ground ginger, a tablespoon
Hill (Cardamom) Powder, a large spoon
Flour, one cup
Salt to taste,
Black pepper to taste,
Oil for frying,
Olive oil for the work Chiadah, 4 tbsp
Minced garlic to work Chiadah 0.3 lobe
Big onions sliced 0.3 grain
Chopped tomato slices, 2 tablets
Tomato juice, a cup
Fish or chicken broth, a cup
Tomato sauce, 2 tbsp
Oregano, crushed, 2 tbsp
Salt to taste,
Black pepper to taste,
How to prepare
- Wash the fish well, and leaves in a colander to get rid of excess water.
- Mix spices well with flour, a little flour and season with salt and pepper to taste.
- Sprinkle the fish pieces flour mixture until completely covered with the disposal of the excess of it.
- Heated frying oil, and brown the fish pieces until golden brown, then remove to paper towel to get rid of excess oil.
Sauce for the work Chiadah- Heat oil in a frying pan on medium heat and add the chopped onion and garlic, stirring for five minutes or even take a golden color, then add them ginger, and turmeric.
- Add the chopped tomatoes, tomato juice, and soup and sauce, and spicy crushed Season with salt and pepper.
- Leave until the sauce begins to boil, then reduce the heat and leave for about 15 minutes until the overlap and become a thick sauce Chiadah somewhat.
- Add the fried fish pieces to the sauce Chiadah, then cover the pot and simmer over low heat also for 10 minutes until fish is cooked well.
- Raise the fish pieces and stacked in a serving dish, and pour sauce over it Chiadah.
- Provides Chiadah fish curry hot, and garnish as desired.
Ingredients
Thickness of skin and bone (rings), kilo
Ground cloves, a teaspoon
Ground cinnamon, a teaspoon
Ground is dry coriander, teaspoon
Ground coriander, tablespoon
Ground turmeric, tablespoon
Ground ginger, a tablespoon
Hill (Cardamom) Powder, a large spoon
Flour, one cup
Salt to taste,
Black pepper to taste,
Oil for frying,
Olive oil for the work Chiadah, 4 tbsp
Minced garlic to work Chiadah 0.3 lobe
Big onions sliced 0.3 grain
Chopped tomato slices, 2 tablets
Tomato juice, a cup
Fish or chicken broth, a cup
Tomato sauce, 2 tbsp
Oregano, crushed, 2 tbsp
Salt to taste,
Black pepper to taste,
How to prepare
- Wash the fish well, and leaves in a colander to get rid of excess water.
- Mix spices well with flour, a little flour and season with salt and pepper to taste.
- Sprinkle the fish pieces flour mixture until completely covered with the disposal of the excess of it.
- Heated frying oil, and brown the fish pieces until golden brown, then remove to paper towel to get rid of excess oil.
Sauce for the work Chiadah- Heat oil in a frying pan on medium heat and add the chopped onion and garlic, stirring for five minutes or even take a golden color, then add them ginger, and turmeric.
- Add the chopped tomatoes, tomato juice, and soup and sauce, and spicy crushed Season with salt and pepper.
- Leave until the sauce begins to boil, then reduce the heat and leave for about 15 minutes until the overlap and become a thick sauce Chiadah somewhat.
- Add the fried fish pieces to the sauce Chiadah, then cover the pot and simmer over low heat also for 10 minutes until fish is cooked well.
- Raise the fish pieces and stacked in a serving dish, and pour sauce over it Chiadah.
- Provides Chiadah fish curry hot, and garnish as desired.