This can be spicy (peppery) depending on the quantity of hot pepper and hot paprika you put in the pot.
4-5 slices fillet of fish (Nile fish, Tuna, or Halibut)
A little oil (smear a little lemon juice and salt and let sit 1/2 hour)
2-3 cleaned red peppers and cut in slices
1/2 hot pepper (pungent pepper) not chopped (for children its possible to make without)
3 tomatoes peeled and sliced
3 cloves garlic peeled and cut in half
4 tablespoons coriander chopped
Sauce:
1/4 cup oil (and put into the oil) - 1 big teaspoon paprika
For sweet - 1/2 teaspoon paprika + 1/2 teaspoon salt + 1/2 teaspoon chicken soup powder + pinch black pepper
Mix spices well into oil
In a pot with 3-4 spoons of oil, arrange in layers - sweet red pepper with skin down, on top of this - hot peppers (clean out seeds in the middle) with skin down, sliced tomatoes, clove of garlic.
Put on low flame and allow the pepper and tomatoes to produce juice and become soft. After 1/2 hour put the fish fillet on top of the pan, washing off the salt and lemon juice mixture. Pour the sauce on top, then one half a cup of boiling water. Seal the cover almost entirely; leave a small opening to let out steam. After, continue to cook for 45 minutes then add chopped coriander, and after 10 more minutes the dish should be finished.
4-5 slices fillet of fish (Nile fish, Tuna, or Halibut)
A little oil (smear a little lemon juice and salt and let sit 1/2 hour)
2-3 cleaned red peppers and cut in slices
1/2 hot pepper (pungent pepper) not chopped (for children its possible to make without)
3 tomatoes peeled and sliced
3 cloves garlic peeled and cut in half
4 tablespoons coriander chopped
Sauce:
1/4 cup oil (and put into the oil) - 1 big teaspoon paprika
For sweet - 1/2 teaspoon paprika + 1/2 teaspoon salt + 1/2 teaspoon chicken soup powder + pinch black pepper
Mix spices well into oil
In a pot with 3-4 spoons of oil, arrange in layers - sweet red pepper with skin down, on top of this - hot peppers (clean out seeds in the middle) with skin down, sliced tomatoes, clove of garlic.
Put on low flame and allow the pepper and tomatoes to produce juice and become soft. After 1/2 hour put the fish fillet on top of the pan, washing off the salt and lemon juice mixture. Pour the sauce on top, then one half a cup of boiling water. Seal the cover almost entirely; leave a small opening to let out steam. After, continue to cook for 45 minutes then add chopped coriander, and after 10 more minutes the dish should be finished.
