Middle Eastern Recipes > Seafood > Kalluun Duban >
Kalluun Duban
Somali spicy baked fish
2 TBS vegetable oil (for frying)
1 whole fish (kingfish or red snapper), cleaned, de-scaled & cut into steaks
1 onion, chopped
2 garlic cloves, chopped
3 potatoes, peeled & diced
2 carrots, peeled & diced
1 chili, finely chopped
Salt & black pepper to taste
2 tomatoes, chopped
1 TBS tomato paste
2 tsp. tamarind paste
1 eggplant, chopped
2 TBS fresh coriander leaves, chopped
Hot-cooked white rice (for serving; optional)
Add vegetable oil to a deep skillet; add fish and fry on both sides until golden brown. Remove fish from skillet; set aside. Add onions to the skillet; fry for about eight minutes or until golden. Stir in chopped garlic and cook for about two minutes. Add the potatoes and carrots; cover skillet and cook for about five minutes. Stir in chopped chili and salt and black pepper to taste. Add tomatoes, tomato paste, tamarind paste, eggplant and coriander leaves. Bring mixture to a simmer; cover and cook for about fifteen minutes or until vegetables are tender. Return fish to the skillet; cook over medium heat for about fifteen minutes or until fish is cooked through. If necessary, add water for moisture. Continue to cook for about ten minutes.
Suggestion: Serve on a bed of hot-cooked white rice.
Similar recipe: Samke Harra (Lebanese Spicy Fish).
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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