Fish Mattfi

"This a traditional S. Yemeni, tomatoe based, fish curry which is usually done with slices of kingfish, but I personally prefer to do it with sea bream."
 
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Ready In:
40mins
Ingredients:
11
Serves:
3
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ingredients

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directions

  • Place tamarind into a boiling mug of water and allow to soak.
  • Cut 2 slits on each side of the 2 fish.
  • Rub the fish masala into the cuts and cavity of the 2 fishes.
  • Fry the fish cooking each for between 3 to 4 mins on each side.
  • Place the fish in a ovenproof serving dish. And keep in the oven at 60°C.
  • In the remaining oil, fry the onions until golden in colour.
  • mix in spices, cinnamon stick and soaked tamarind, the remaining water in the mug.
  • Allow sauce to simmer for 5 minutes.
  • Remove the fish from the oven and cover completely with the curry sauce. Then replace it in the oven for a further 5 mins at 100°C.
  • Serve dish with plain rice, pittas, chapatti or Yemeni pan bread "Tawa".

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