Moroccan Fish Curry with Olives


June 30, 2014

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Moroccan Fish with Harissa!

Lightly dust 2 pounds of Tilapia fish (any firm white fish will do) in salt-pepper and some flour and pan-sear till golden. Keep aside.
Now heat oil, add 1 bay leaf, followed by 1 large finely chopped onion and 2-3 cloves of garlic, finely minced.
Cook till the raw smell vanishes and the onion becomes translucent(no browning).
Next add fresh tomato puree from 2 large tomatoes and cook for 10 more mins.
add 2 tbsps of Harissa Paste, about 3/4 cup water, and salt to taste. Cover and cook on medium low for 7-8 minutes.
Now add the pan-seared fish pieces along with some whole or halved black/green olives and simmer for another 5 minutes to allow flavors to meld.
Finish with a squeeze of lime juice….serve with couscous or rice!
Courtesy Shimpa

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