Tagen Samak bel Cozbara

1. 1

   In a large skillet, fry the fish briefly in the oil until lightly browned, but still uncooked inside, turning it over once and sprinkling with salt and pepper.

2. 2

   Then lift it out.

3. 3

   Fry the garlic and the coriander together in the same oil over low heat for moments only, stirring, until the aroma rises.

4. 4

   Add the tomatoes, stir in the sugar and a little salt and pepper, and cook for 15 minutes.

5. 5

   Return the fish to the pan and cook for 25 minutes, or until it is done to your liking.

6. 6

   For cozbareyet al samak, cut the fish into chunks and fry briefly in oil.

7. 7

   Lift out when it is done.

8. 8

   In a small pan, heat 3 tablespoons olive oil with 5 or 6 crushed garlic cloves and 11 1/2 teaspoons ground coriander until the garlic begins to color.

9. 9

   Pour over the fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.