HRAIMEH - FISH POUCHED IN A SPICY GRAVY(LIBYAN POUCHED FISH)

Lamb and chicken dishes dominate the Libyan cuisine.Most of the Libyan recipes are made with lamb more then chicken.But being a Mediterranean region Libyan diet is also rich in sea food like Fish,Octopus and squids. Sundried Octopus cooked in a tomato herb stew flavoured with garlic and served on Couscous is a favourite delicacy in Libya.We get many varieties of fish from mediterranean sea like Pomfert,Mullet,Moonfish,Sardines(spanish Sardine),Anchovies.Libyans likes fresh fish more then dried fish.Mostely fish is cooked on a grill and served with couscous or cooked as a stew with potatoes and served with Bazin(Bazin is popular and treditional dish in Libya which is made by a dough with roasted barli and other grains and served with a stew of fish or meat. It is similar to South Indian ragimudde(ragisankati) or jonnasankati ).And the next recipe with fish in Libyan cuisine is Hraimeh- which is fish pouched in a spicey tomato gravy flavoured with garlic and caraway powder. Here I go with Hraimeh recipe from Libyan cuisune.....

INGRDIENTS:---

• Olive oil -- 3 tab sp
• Water -- 1 cup (100 ml)
• Lemon juice -- 1 tab sp
• Tomato puree -- 5 tab sps
• Garlic cloves -- 4 finely chopped
• Salt -- a pinch or according to your taste
• Cumin -- 1 tea sp ground(cumin powder)
• Caraway - 1/2 tea sp ground (Caraway seed powder)
• Paprika -- 2 tea sp (mix hot and sweet, I used Indian red chilli powder because we like little spicy)
• Tuna Steaks -- 4 (140 g) You can use any other boneless fish steaks.

METHOD:--
1.Mix oil,water,lemon juice,tomato puree,garlic,salt and spices.
2.Pour in to a sauce pan and cook in a low heat for 10 minutes.
3. Add the fish and cook, turn the fish both sides so it absorbs the sauce.
4. Cover the pan with lid and cook on a low heat for 15 minutes.
5. sprinkle with coriander and serve
This is my entry for 16th Mediterranean cooking event

Source: Plantain leaf