V0: described, not machine-verified
Gulf-Style Baked Fish with Tomato and Tamarind (Samak bi Salsat al-Tamata wal-Sabbar)
This page is one recipe in Cookwala's open index. Cookwala is the open standard for cooking safely: a recipe format that people, appliances and robots can check before cooking. Why Cookwala · All recipes · Try the dry run
Ingredients
- Whole Fish, About 1 1/2 Kg1
- Onions, Very Thinly Sliced2
- Tamarind (soaked And Strained To 1/2 Cup Concentrate)2 tablespoons
- Tomatoes, Peeled And Diced2
- Green Peppers, Very Thinly Sliced2
- Fresh Coriander Leaves, Chopped1/2 cup
- Ground coriander1 teaspoon
- Cumin1 teaspoon
- Mixed Spice1 teaspoon
- Lemon juice3 tablespoons
- Tomato paste3 tablespoons
- Garlic Cloves, Crushed7
- Ground Gingera dash
- Olive Oilas needed
- Saltto taste
Allergens (inferred from ingredient names): fish
Nutrition per serving (modelled estimate, not measured): kcal 280, protein 32, fat 10, carbs 18, fiber 2, sugar 4
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Egyptian Cooking and Other Middle Eastern Recipes — Samia Abdennour (AUC Press). From the book Egyptian Cooking and Other Middle Eastern Recipes; structured facts and rewritten steps; book rights not cleared