Fish Sayodiya
Serves : 10
Ingredients:
2.5kg hamour fish 200 ml olive oil
1 kg onions, chopped
5 g cumin seed powder
25 g salt
2.5litre water
800 g American rice
100 g cornflour
100 g pine nuts
Method:
Clean, wash and cut fish into large pieces. Heat oil in a 3-litre covered casserole dish on HIGH for 2 minutes. Add fish and cook further on HIGH for 8 minutes. Remove fish from the oil and keep aside. Add onions to the same oil. Brown on HIGH for 8 minutes. Arrange the fish in another 2-litre casserole dish. Pour the olive oil and onions mixture on the fish. Add cumin powder, salt and water, and cook covered on HIGH for 4 minutes. Take out the fish again and strain the water left behind in the dish. Divide it into 2 equal portions. Pour one half into
a 2-litre bowl, add rice and cook till done. To make the sauce mix the rest with cornflour and cook on HIGH for 2 minutes till thick. Serve the fish on a bed of rice. Garnish with pine nuts and serve the sauce separately.
Samke Hara
(Hot Fish)
Serves : 10
Ingredients:
2 kg hamour fish, filleted
600 g tahina
200 ml lemon juice
300 ml water
100 g olive oil
50 g onions, chopped
50 g green peppers, chopped
50 g red peppers, chopped
500 g coriander leaves, chopped
50 g green chillies, chopped
25 cloves garlic, chopped
20 g salt
60 g pine nuts, fried
Method:
Place fish fillets in a 2-litre casserole, cover with water and cook on HIGH for 3 minutes. Drain and keep aside. Combine tahina with lemon juice and water to make tarator. Heat oil in a
1-litre bowl on HIGH for 2 minutes. Add onions, green and red peppers, coriander leaves, green chillies, garlic and salt and cook covered on HIGH for 4 minutes. Add tarator, mix well and cook on HIGH for another 8 minutes. Spread this vegetable sauce on the fish and cook on HIGH for 7 minutes. Cool. Serve sprinkled with pine nuts.
Muhlabbia
Serves : 8
Ingredients:
50 g rice powder
10 ml water
1 litre milk
200 g sugar
15 ml rose water
3 g miski
20 g pistachios
Method:
Make a fine paste with rice powder and water. Set aside. Pour milk in a 2-litre bowl and cook on HIGH for 3 minutes. Add sugar and stir well. Add the rice powder paste, mix well and cook on HIGH for 10-12 minutes, stirring frequently. Serve cold, sprinkled with rose water, powder miski and garnished with golden pistachios.
