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Ingredients 20 items

  • For the fish marinade:
  • 1 kg king fish cut as slices
  • 1 lemon juice
  • 1 pinch salt
  • 1 teaspoon ground cumin
  • 3 tablespoons Adeny chili mixture
  • For the sauce:
  • 4 tablespoons vegetable oil
  • 2 medium Potatoes or 500 g, cut into medium size
  • 2 medium or 250 g onions, cut into thin slices
  • 3 cloves crushed garlic
  • 2 tablespoons chopped coriander leaves
  • 3 small chili peppers, green
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1 tablespoon tomato paste
  • 3 medium tomatoes or 450 g chopped
  • 1 cube MAGGI Chicken Stock
  • 0.5 cup Adeny chili mixture
  • 1.5 cups or 375 ml water

How to prepare

  1. Combine fish, lemon juice, salt, and cumin powder and adeny chili mixture. Marinate for 10 minutes.
  2. Heat oil in a large non-stick deep frying pan, add and fry fish from both sides for 6 minutes or until fish is cooked. Remove the fish and set aside.
  3. At the same oil, add potatoes. Stir and cook for 5 minutes then add onions and garlic, stir for another 3 minutes then add coriander, green chili, cumin powder, curry powder, tomato paste, tomatoes, MAGGI Chicken Stock cube adeny chili mixture and water.Stir and bring to a boil.
  4. Simmer over low heat for 10 minutes or until potato is cooked.
  5. Add the fried fish. Stir gently then serve.
  6. Serve with cooked rice.

Nutritional informations

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