Al-Sayadiyah tajine fish with rice


Al-Sayadiyah tajine fish with rice


Ingredients
  • half a kilo of fresh fish fillet. 
  • Half a kilo of large shrimp. 
  • A tablespoon of sweet coriander. 
  • Tablespoon of cumin. 
  • Teaspoon of turmeric. 
  • Half a teaspoon of black pepper.
  • Half a tablespoon of salt.
The sauce: 

  • a cup of corn oil.
  • Three large onions, cut into wings. 
  • Seven crushed garlic cloves.
  • Half a cup of chopped celery paper.
  • Half a cup of chopped cilantro leaves. 
  • A teaspoon of chopped ginger.
  • A stick of cinnamon. 
  • Ten cloves. 
  • Seven grains of cardamom.
Rice
  • four cups of rice. 
  • Seven cloves of garlic, sliced. 
  • A large grain of coarsely chopped onion.
  • Five tablespoons of corn oil. 
  • Roasted pine to serve.

How to prepare
  • Prepare the following ingredients in a bowl: coriander, cumin, turmeric, pepper and salt, then mix for consistency. Put the fish fillet and the shrimps in a large bowl, then add half the amount of spices you prepared in the first step, then add three tablespoons of the bowl which contains fish and spices, then turn over fish and shrimp to cover with spices and oil. Put the oil in a deep pan, then put the pan on medium heat until the oil warms up. Put a little flour in a small bowl, then dip the pieces of fish fillet and shrimp in the flour, then put them directly in hot oil so that we transfer the pieces of fish so that they become colored golden brown and after finishing frying all the pieces of fish, the shrimp, put the fried fish and shrimp on a sheet to absorb the oil Then keep the fish and the shrimp warm. To prepare the sauce: put the oil in a saucepan over medium heat, then add the onion, stirring continuously until it turns golden in color, then take half the amount. Take it out and keep it for decoration. On the fried onions in the pan, add a teaspoon of the spice mixture and add the following ingredients: garlic, celery leaves, coriander, ginger, ram, cloves, cardamom and a little water, then boil the sauce over the fire for several minutes to hold it together, then add more water if the sauce needed it. To prepare the rice, soak the rice for forty minutes, then wash the rice several times. Put the oil on the pan over medium heat, then add the garlic and onion, stirring constantly, until the onion turns golden, then add two cups of water to the onion and bring to boil over high heat. Place a colander to filter the sauce you previously prepared on the onions in a saucepan. Filter the rice and add it to the pan, then add the rest of the spices, then add more water if the rice needs, then let the rice cook over high heat until most of the broth either absorbed, cover the pan and let the rice cook over low heat for thirty minutes until tender. Pour the rice into a serving dish, then spread the fish and shrimp, garnish with fried onions and grilled pine and serve the salad with salad.
Bon Appetite

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