“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.”
READY IN:
40mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Place tamarind into a boiling mug of water and allow to soak.
  2. Cut 2 slits on each side of the 2 fish.
  3. Rub the fish masala into the cuts and cavity of the 2 fishes.
  4. Fry the fish cooking each for between 3 to 4 mins on each side.
  5. Place the fish in a ovenproof serving dish. And keep in the oven at 60°C.
  6. In the remaining oil, fry the onions until golden in colour.
  7. mix in spices, cinnamon stick and soaked tamarind, the remaining water in the mug.
  8. Allow sauce to simmer for 5 minutes.
  9. 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.
  10. Serve dish with plain rice, pittas, chapatti or Yemeni pan bread "Tawa".

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: