OMANI PAPLOU SOUP (FISH SOUP)
Steps:
- Using a mortar and pestle, make a paste of the garlic, ginger, ¼ teaspoon turmeric, salt, cilantro,chili 1 ½ tablespoons water; set aside.
- Soak the dried lime for a few minutes in water to soften the skin.
- Make a small hole by piercing it with a paring knife or fork.
- Bring 5 cups water to a boil in a medium saucepan over medium-high heat
- Add the black pepper and the remaining ½ teaspoon turmeric and cook 2 minutes.
- Add the tomato, boil 5 minutes, then add the onion, and cook 5 minutes more.
- Stir in the lime juice, garlic-ginger paste, cayenne, and dried lime; cover, decrease the heat to medium-low, and cook 15 minutes.
- Remove the dried lime
- Add the tuna and gently stir, cover and simmer until the fish is cooked through,
- minutes more.
- Serve over cooked basmati rice
- Garnish with chopped cilantro and lime wedges.
Nutrition Facts : Calories 243 kcal, Carbohydrate 18 g, Protein 28 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 43 mg, Sodium 630 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
OMAN SOUP
Make and share this Oman Soup recipe from Food.com.
Provided by ElaineAnn
Categories Vegetable
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In Dutch oven brown meat. Drain.
- Brown onion and garlic. Add reserved meat back into Dutch oven.
- Add carrots, garbanzos, tomatoes, beef broth, water, wine, bay leaf, salt and pepper and basil.
- Boil. Then simmer 45 minutes, covered.
- After 45 minutes, add ditalini. Cook for 10 minutes.
- Add peas and cook 10 more minutes. .
- Serve with grated Parmesan cheese, bread and salad.
Nutrition Facts : Calories 317.6, Fat 9.7, SaturatedFat 3.5, Cholesterol 38.6, Sodium 715.9, Carbohydrate 33.9, Fiber 6.5, Sugar 7.6, Protein 19
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