Pomegranate molasses gives an edge to this dish. a fish promoting ingredient.
500g fish filet, cut into 6 medium pieces
2 tbsp lemon juice
Dash of (cinnamon, dried coriander, turmeric, cumin, pepper, salt)
½ cup flour
Oil for shallow frying
1 onion, thinly sliced
2 tomatoes, peeled, seeded and finally chopped
1 clove garlic, crushed
1 tbsp fresh coriander, finally chopped
2 tbsp Goody grape vinegar
2 tbsp pomegranate molasses (no sugar added)
2 tbsp walnut, chopped
½ tsp dried coriander
¼ tsp pepper
Salt to taste
4 tbsp oil
1. Rub fish in salt and flour, wash. Marinate in lemon juice and spices for an hour. Coat filets in flour on both sides, fry. Set aside.
2. In a pan, heat oil and brown onions. Add garlic and tomato, stir. Add salt, molasses, fresh coriander, dried coriander, vinegar, walnuts and pepper. Stir, cook for few minutes. Add filets, gently coat with sauce. Boil once. Serve garnished with fresh coriander and walnuts.
• When frying filets, turn carefully and remove from heat once cooked to avoid breaking.
• Filets take little time to cook (about 10 minutes on both sides)