Marguga Recipe / Margoog Recipe / Arabic Food Recipes / Fish Margooga /

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a plant-based protein option, while chicken is more accessible.

coriander

🥗Healthier: parsley

💰Cheaper: dill

Parsley is a common herb that can substitute for flavor.

cumin

🥗Healthier: caraway seeds

💰Cheaper: ground coriander

Caraway seeds provide a similar flavor profile.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often less expensive.

Fillet the fish and cut it into small cube-sized pieces.

Marinate the fish with 1 spoon ginger garlic paste, salt to taste, 1/2 spoon turmeric powder, 1/2 spoon red chili powder, and 2 spoon cooking oil. Mix well.

Fry the marinated fish in oil until golden brown, then set aside.

In another pot, add 1 spoon cooking oil and chopped 3 pieces of onion. Fry until golden brown.

Add 2 spoon ginger garlic paste to the onions and sauté for 1 minute.

Add salt to taste, 1/2 spoon turmeric powder, 1/2 spoon cumin powder, and 1 spoon Arabic masala powder. Mix well.

Add some water to prevent the masala from burning, then mix again.

Add 3 chopped tomatoes and 3 spoon tomato paste. Cook for 2-3 minutes until the tomatoes melt.

Add vegetables: carrot, kusa, green pumpkin, and dry lemon. Mix well.

Add 200 ml of hot water and cover to boil.

Prepare dough with 500 grams flour and a little salt, then make fresh bread.

Flatten the dough into the size of chapatti.

Once the vegetables are boiling, add the fresh bread to steam directly in the water.

Cut the bread into small pieces and steam until the water dries up.

After the water dries, add the fried fish and some fresh coriander.

Add the juice of 1 lemon last to avoid bitterness. Cook on low flame for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens