Haraimi
(Spicy Fish) Recipe
Origin: Libya Period: Traditional
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Ingredients:
6 fish steaks
1 garlic clove, crushed
1/2 tsp kammon hoot
60g tomato purée
250ml passata (tomato juice)
1 onion, chopped
juice of 1 lemon
3 tbsp olive oil
1/2 tsp salt
250ml water
freshly-chopped coriander and lemon wedges, to serve
Haraimi
(Spicy Fish) Preparation:
Method:
Combine half the garlic, kammon hoot, salt and lemon juice together in a bowl. Add the fish and toss to coat then cover and set aside to marinate for 10 minutes.
Meanwhile, heat the olive oil in a pan and use to fry the onion and remaining garlic until golden brown (about 12 minutes). Add the tomato purée and passata and simmer for about 8 minutes then add the marinated fish and their marinade along with the water. Bring to a simmer then cook on low heat for about 15 minutes, or until the fish is cooked through and flakes easily with a fork.
Transfer the fish to a warmed serving plate and garnish with coriander and lemon wedges. Pour the sauce into a bowl and serve on the side.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes for Seafood... More recipes for Fruit... More recipes for Fish...
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Other recipes with fish and vegetables as primary ingredients:
Tajeen Bamia bil Dajaaj
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