Fish with Sayadiya Sauce

Prep. 20 mins

Cooking 35 mins

Serving 4

Light

INGREDIENTS Measurements

1 Kilo fish slices

1/2 teaspoon ground cloves

1/2 teaspoon cinnamon

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon ground ginger

1 teaspoon ground cardamom

1 cup flour

Salt and pepper

Oil for frying

Sayadiya Sauce

4 tablespoons oil

2 large onions, sliced

3 garlic cloves, sliced

2 large tomato, sliced

1 cup tomato juice

1 cup fish or chicken stock

2 tablespoons tomato paste

Salt & pepper

1 teaspoon ground mix spices

METHOD

- Wash fish under running water, pat dry.
- Combine spices with flour in a plate, season with salt and pepper.
- Place fish pieces on flour mixture, pat down then turn and pat on the other side to coat fish with thin layer of flour, shake off excess flour.
- Heat oil in a large heavy pan over medium high heat.
- Fry fish pieces until golden brown then flip over to the other side.
- Remove and drain on a paper towels.
- Heat oil in a large skillet; add onion and sauté for about 5 minutes.
- Add garlic and stir for two minutes.
- Stir in the rest of ingredients and season with salt, pepper and mix spices.
- Let sauce boil, then reduce heat and simmer for about 15 minutes or until thicken.
- Spoon sauce into serving plate, arrange fish slices on top, serve warm.

Fish with Sayadiya Sauce

Fish with Sayadiya Sauce

INGREDIENTS Measurements

Sayadiya Sauce

METHOD

TAGS

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Fish with Sayadiya Sauce

Fish with Sayadiya Sauce

INGREDIENTS Measurements

Sayadiya Sauce

METHOD

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