Ingredients:-
-Fish.
-Basmati rice (washed and soaked for an hour).
-Onion.
-Garlic.
-Ginger.
Tomatoes.
Hot Green Pepper.
-Cool green pepper.
-Parsley.
-Coriander.
-Unground Spices (Cardamom, Bay Leaf, Cinnamon, Cumin, Coriander).
-Dried black lemon.
-Curcuma.
-Salt.
How to prepare:-
-Wash the fish.
-It is cut, then salted, and left for half an hour, so that the exhale goes away.
-Wash and leave the filter until it dries.
-Spiced with salt and turmeric.
-Fry and brown the fish in hot oil on both sides.
-Remove the fish from the fire, and in the same pot and oil in which we fried the fish, we put the unground spices (cardamom, bay leaves, cinnamon, cumin, coriander), onions, salt and turmeric.
-Stir and put black lemon, green pepper, garlic and ginger.
-Stir and add the chopped tomatoes, parsley and cilantro.
-Stir the ingredients and stir the whole mixture together.
-Add the water and hot pepper, and let it cook for about five minutes to take the flavor and mix the ingredients.
-Put the soaked rice and leave it for ten minutes on high heat.
-Reduce the fire.
-Return the fried fish and place it on top of the rice.
-Cover the pot and leave it on low heat for 40 or 45 minutes, until the rice is completely cooked and takes on the flavor of fish.
-Scoop the machboos and put it in the serving dish.
-Put the fish on top of the machboos rice.
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