Haraymi Recipe

Origin: Libya Period: Traditional

Ingredients:

4 fish fillets (about 120g each)

For the Marinade:
1/2 tsp salt
1 garlic clove, finely chopped
1/2 tsp kammon hoot
juice of 1 lemon
1/2 tsp finely-minced chilli

For the Sauce:
1 onion, sliced
3 garlic cloves, chopped
3 tbsp tomato purée
100ml passata (tomato juice)
100ml water
1 tsp kammon hoot
salt and black pepper, to taste
oil for frying

Haraymi Preparation:

Method:

Mix the lemon juice, salt, kammon hoot and garlic together and use this to marinate the fish. Add oil to a pan and heat until it begins sizzling. Use this to fry the onions and garlic until gently browned. Add the tomato purée and tomato juice. Allow to cook for 5 minutes then add salt and black pepper to taste, along with the kammon hoot and water. Heat for 10 minutes then add the marinated fish and cook for 15 minutes, or until the fish flakes easily with a knife and the sauce has thickened.

Serve hot on a bed of rice.

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Other recipes with fish and tomatoes as primary ingredients:

Chicken and Beef Loaf

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