As mentioned earlier, for this dish is best suited grouper, Palamidi, mullet. Does not bony fish. Boris gave a simple recipe for this dish, if someone wants to confuse a bit, try this old triapolitansky recipe. It gets really juicy and very tasty.
- 2 kg of fish;
- 1 ball. bulb;
- 2 lemons;
- 200 grams of tomato. paste;
- 1.5 tablespoons ground cumin (Kamoun);
- 1.5 tablespoons ground cumin (karavuiya);
- 200 vegetable oil;
- 1-3 tablespoons pepper plague.
- Pepper plague:
- 50 oz. dry garlic;
- 50 oz. dry. hot red pepper;
- 100 gr. olive oil;
To begin prepare pepper "plague." Mix in a blender 50g. dry garlic, 50 gr. dry. Bitter red pepper and olive oil. I increased the weight in two in order to leave some for next time.
On a fine grater rub 1 onion and the resulting mass lay out a large frying pan (preferably with high sides). Evaporated juice from this mass, but do not allow trapping stirring regularly. Pour the vegetable oil and stir until the onions turn light golden cramped. pre-mix in a bowl 200 grams of tomato paste, juice of two lemons, 1.5 tbsp ground cumin 1.5 tablespoon ground cumin and 1 to 4 tbsp pepper Plague (depending on how spicy we want to prepare a meal). Thoroughly mix and spread on a frying pan. Add a glass of water and stir until boiling. Chunks of fish salt and drop into the sauce, uncovered. Simmer 5-10 minutes, turn over and give another 5-10 minutes to stand in the fire.
Garnish to the "Hrayme" better to submit Persian rice or simply rice with finely chopped salad. We have in store spices, ready to sell special blends for cooking rice. One is called the "Parsi", one cup of rice 4 tbsp. spoon mixture. When brewed this figure, the house napolnyaetsya so its majestic aroma ... and figure out incredibly delicious.