FISH PAPRIKA

Serves :

Preparation Time :

15 minutes

Cooking Time :

30 minutes

Preparation Method :

Cut the fish into large pieces, pour the lemon juice over them, toss well and keep aside for about 15 minutes. Dredge the fish pieces with flour.
Deep-fry the onions in a large pan or wok until golden brown; remove them with a slotted spoon; drain. Remove some of the oil from the pan.
Fry the fish pieces until they start to brown, then remove them from the oil.
Keep only 1 tablespoon oil in the pan, sauté the garlic for a minute, then add half the fried onions, and all the tomato puree.
Add the salt, pepper and paprika, cover and cook, stirring from time to time, until the puree has reduced to half.
Taste the puree and, if it is tart, add the sugar. Add the water and cook for a few minutes.
Put the fish in the sauce. Mix it gently so the pieces do not fall apart. Add a little more water if needed.
Heat the fish, blend in half the cream, then take the pan off the stove.
Put the fish in a serving dish, arrange the remaining fried onions on top, and drizzle with the remaining cream. Serve hot.

INGREDIENTS

750 grams surmai or bekti fish, boneless
2 tablespoons lemon juice
2 tablespoons flour
Cooking oil to deep-fry
300 grams onion sliced

For the sauce

1 tablespoon garlic, ground
200 ml tomato puree
Salt and pepper to taste
1 tablespoon paprika
½ teaspoon sugar
50 ml water
200 ml cream

Posted Saturday, February 11, 2023 at 4:12:49 PM

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