Thank you for visiting Indian Foods All Recipes, Appadalu / Papads, Baking Recipes ,Bibingka, Biryani, Breakfast,Cakes, Chinese style, Cookies, Currys, Dosa, Drinks, Festival Recipes, Hearty Meals, Launch, Masala, Powders, Miscellaneous, Non-Veg Recipes, Pickels, Rices, Salad, Sandwiches, Snaks, Soups, Sweets, Tips, Vegetables Recipes click here. Enjoy your stay!

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.....

Photobucket

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

0 comments:

Post a Comment

 
Disclaimer:
This site does not store any files on its server.We only index and link to content provided by other sites and also if you feel any copyrighted material is seen in this blog
please feel to write us....nagababu.gade@yahoo.co.in