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Middle Eastern   -   Curried Fish (Kuwait)   adapted from From the Lands of Figs and Olives by Salloum and Peters

  • 1/2 Cup Olive Oil
  • 1 Large Onion -- finely chopped
  • 1/2 Head Garlic -- finely chopped
  • 1 Small Habenero Pepper -- finely chopped
  • 1/2 Teaspoon Ginger -- finely chopped
  • 1/4 Cup Tomato Paste
  • 2 Medium Tomatoes -- finely chopped
  • Salt And Pepper -- to taste
  • 1/2 Teaspoon Turmeric
  • 1/4 Teaspoon Cardamom
  • 1/2 Teaspoon Cumin
  • 1/4 Teaspoon Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Cayenne
  • 1 Cup Water
  • 2 Large Fish Fillet -- any kind
Directions Heat oil in pan, then add onions, garlic, habenero and ginger. Fry until golden brown. Add tomato paste and tomatoes. Simmer for 5 minutes. Stir in salt, spices and the water. Cook for 25 minutes. Add fish and simmer in the sauce until the fish is cooked. Time varies by the type of fish you are using. Serve with rice.
Serves 4
Time to Make 0:00

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