Ingredients:-
- 3 Pieces of fish, cut and cleaned.
- 2 Cups of rice (for every cup of rice, 2 cups of water).
- 1 Onion cut small.
- 1 Tomato, cut into four large pieces.
- 1 Tablespoon of tamarind.
- 1 Green pepper.
- 1 Dry lemon.
- Bay leaf.
- Salt, to taste.
- Black pepper.
- Seeder.
- Curcuma.
- Fish seasoning or mixed seasoning.
How to prepare:-
- Wash the fish with vinegar and salt, leave it for an hour, then wash it.
- Season the fish with seasoning spices and leave for half an hour.
- Fry the fish and fry it in the oil and leave it on the side.
In a second pot, sauté onions with oil until brown, add spices and mix well.
- Add the tomatoes, tamarind, green pepper, dry lemon, bay leaf and a little water.
- Add the fish and turn it into the broth.
- Add a little water and leave it.
- Cook the rice until it's done.
- Add the rice over the fish stock and leave it on low heat for ten minutes.
- Serve the fish.
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