Thickness Sayadieh Curry

Ingredients

Fish
1 kg fish skin and bone (episodes)
1 / 2 teaspoon ground cloves
1 / 2 teaspoon ground cinnamon
1 teaspoon ground coriander
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 tablespoon ground ginger
1 tablespoon Hill (Cardamom) ground
1 cup flour
Salt and pepper
Oil for frying
Sauce Chiadah
4 tablespoons olive oil
3 cloves garlic, sliced
3 large onions, sliced
2 tomatoes, cut sulfur Kaaadan
1 cup tomato juice, fresh
1 cup fish or chicken broth
2 tbsp tomato sauce (paste)
2 tbsp oregano, crushed
Salt and pepper


Way / fish
- Wash the fish well, rinse and leave in a colander to get rid of excess water.
- Spice mix well with flour, a little flour and season with salt and pepper.
- Sprinkle the fish pieces flour mixture until completely covered with the disposal of the excess.
- Heat oil for deep frying and fry fish pieces until they become golden, then remove to paper towel to remove excess oil.
Sauce Chiadah
- Heat oil in a frying pan on medium heat and add the onion and garlic, stirring for five minutes or until golden in color takes.
- Add tomatoes, juice, broth and sauce, and season with ground spices, salt and pepper.
- Left until the sauce begins to boil, then reduce the heat and leave for about 15 minutes until thick overlap and become somewhat lifted aside in a plate.
- Stacked pieces of fish over the sauce.