👨‍🍳 تعليمات

1. 1

   Season the Nile perch chunks with salt, black pepper, and turmeric. Set aside.

2. 2

   In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onions and sauté until golden brown, about 8-10 minutes.

3. 3

   Add minced garlic and sauté for another minute until fragrant.

4. 4

   Stir in the diced tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until tomatoes soften and release their juices.

5. 5

   Add coriander powder and cumin powder. Stir well to combine with the tomato mixture.

6. 6

   Add the seasoned Nile perch chunks to the pot. Gently stir to coat them with the sauce.

7. 7

   Pour in the water or fish broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the fish is cooked through and flakes easily.

8. 8

   While the stew is simmering, rinse the basmati rice under cold water until the water runs clear. In a separate pot, combine the rinsed rice with 3.5 cups of water (or broth) and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.

9. 9

   Taste the stew and adjust seasoning with salt and pepper as needed.

10. 10

    Serve the Malakal Rice with Nile Perch hot, spooning the fish and tomato sauce over the fluffy basmati rice. Garnish with fresh coriander.