Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 600 grams of white fish fillets with 1 tablespoon of olive oil, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper for at least 15 minutes.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet or pan over medium heat, then sauté 1 large chopped onion for 5 minutes until it becomes softened and translucent.

3. 3

   Add 4 minced garlic cloves, 1 medium chopped red bell pepper, and 2 deseeded and minced green chilies to the pan, cooking for an additional 5 minutes until they become fragrant and slightly tender.

4. 4

   Stir in 2 tablespoons of tomato paste and 1 teaspoon of turmeric powder, cooking for 2 minutes to toast the spices and deepen their flavor.

5. 5

   Pour 400 ml of full-fat coconut milk and 0.5 cup of water or fish broth into the mixture, bringing it to a gentle simmer, then stir in 0.5 cup of fresh chopped cilantro and 2 tablespoons of lemon juice.

6. 6

   Carefully transfer the vibrant sauce from the skillet into a clay pot, then nestle the marinated fish fillets evenly into the sauce, ensuring they are partially submerged.

7. 7

   Cover the clay pot and bake it in a preheated oven at 180°C (350°F) for 35-45 minutes, or until the fish is opaque, flaky, and cooked through.

8. 8

   Garnish the Samkeh Harra bi Kawareh Kookos generously with 2 tablespoons of toasted pine nuts before serving it hot, perhaps with a side of rice or pita bread.