Fish and shrimp stuffed Alcalmari

[وحدهم المديرون لديهم صلاحيات معاينة هذه الصورة]

Ingredients


2 Hamour true average thickness

Of filler

Large 3 tablespoons oil

1 / 21 cup onion (diced)

2 tablespoons minced garlic

Salt

1 / 21 teaspoon ground cumin

2 teaspoon crushed dried coriander

2 cups Kalmara detergent section and small cubes

2 cups large shrimp, peeled and cut in small cubes

To date paste

1 / 21 cup pass wet (without seeds)

2 tablespoons tamarind paste

1 teaspoon ground cinnamon

1 / 2 teaspoon ground nutmeg

3 / 4 cup water

Settlement

1 cup onion slices

1 cup slices Islands

2 large tomatoes (sliced​​)

2 cups water

[color:3a5e=#000]Way




- Cleans the fish and remove the viscera and the chaff, and leaves in salted water (laced with a little flour) for half an hour.

- Wash in cold water fish, and leaves in a colander to get rid of excess water.

- Heat oven to 180 ° Celsius.

- Heat oil in a pot over medium heat, add onion and garlic, stirring until tender, then season with salt, cumin and coriander.

- Add the shrimp and Alcalmari and volatile components then cover the pot and leave on the fire for about 10 minutes or until full maturity of the shrimp and Alcalmari.

- In the meantime, the dates mixed with tamarind paste, cinnamon, nutmeg and water in a blender until completely integrated components and we get a homogeneous paste.

- Mix two tablespoons large amount of toothpaste with the former Alcalmari and shrimp mixture on the fire, stirring for two minutes and then lift the entire mixture from heat and leave to cool.

- Season the fish from the inside part of the date paste and then the remaining mixture Alcalmari and stuffed shrimp.

- Stacked onion slices, carrots and tomatoes in the bottom of rectangular baking dish, then add water, fish stuffed with stacks over the vegetables.

- Season the fish from abroad Palmtbaka of date paste and sprinkle a little coarse salt, put the Chinese oven for about half an hour or until full maturity of the fish.

Lay the fish on a plate with vegetables and serve hot with rice Chiadah.