This is one of the lunch meals that are very popular in North Africa during summer season. I grew up eating this with other different small tapas plate of fried eggplants, zucchini, tomato, onion and cucumber salad etc.. the main thing in this meal is the sauce. because the rest of the other tapas plates are just regularly fried in corn oil. The sauce gives even more delicious taste to the fish because of the cumin spice, coriander, garlic and chilli peppers.
For those who dislike spicy food you can reduce the amount of black pepper, choose a mild red pepper spice and skip the chili peppers if they were spicy. Sometimes I find chilli peppers that aren't spicy at all.
We usually make the sauce first, then we fry the fish and the chips at the end so it stays crispy. We use the tomato sauce as a dip in this meal, so having pitta bread for dipping insures that the whole family going to be full.
You can also add more fried vegetables besides the chips like; cauliflower, egg plants, zucchini .. after dipping them in a batter of egg and flour so that they don't stick and take in a lot of oil.
I hope you like this inspiration. Enjoy!
Ingredients
1 1/2 tbsp tomato paste
250 g tomato sauce can
1 tbsp red pepper
1 tsp black pepper
100 warm water
1 Garlic clove minced
1 tsp cumin powder
1 tsp salt
Coriander and lemon for garnish
Optional
2 green chilli peppers
Method
Heat the oil in the cooking pot, then stir in the garlic. And fry until golden.
Add the tomato paste, tomato sauce, add the cumin, red pepper and two green peppers and salt. Add the water if the sauce was very thick and leave to simmer.
Leave the sauce to cook until it ripens for about 10 minutes.
Serve in a bowl, and garnish with chopped coriander and drops of lemon. Together with pitta bread, fried fish and fries.
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