Servings: 4
- 14" deep frying pan
INGREDIENTS
- 2.2 pounds/1 kilogram fresh skinless fish fillets
- 1 green chili pepper, sliced
- 2 carrots, grated
- 2 tomatoes, chopped
- 1 large red bell pepper, cut into strips
- 1 bunch cilantro, chopped
- 1 garlic head, peeled (about 10-12 whole cloves)
- ½ teaspoon turmeric
- ½ teaspoon cumin
- 1 teaspoon paprika
- ⅓ teaspoon hot paprika
- ⅓ teaspoon white pepper
- 1 teaspoon coarse salt
- 1½ cups chicken stock
- 1 lemon, peeled and sliced
- ⅓ cup oil
INSTRUCTIONS
- Soak the fish in water and lemon slices for 30 minutes.
- Meanwhile, sauté the green chili pepper, carrots, tomatoes, red bell pepper, ½ bunch cilantro and garlic for 20 minutes, or until slightly softened.
- Mix in the spices, then add the chicken stock and bring to a boil.
- Place the fish fillets in the pot. You can now add the lemon slices that were used earlier and sprinkle the other ½ chopped cilantro on top. Simmer for about 40 minutes, or until the sauce is reduced by half. Enjoy with fresh challah!
RECIPE NOTES
To reduce heat, remove the seeds from the chili pepper.