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Kaluun iyo Bariis (Spicy Fish Sauce with Rice)

Kaluun iyo Bariis (Spicy Fish Sauce with Rice) is a traditional Somali recipe for a classic dish of fish and potatoes in a spiced tomato-based sauce that's typically served with rice. The full recipe is presented here and I hope you enjoy this classic Somali version of: Spicy Fish Sauce with Rice (Kaluun iyo Bariis).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Chilli RecipesSauce RecipesSpice RecipesVegetable RecipesSomalia Recipes


Ingredients:

1 whole fish (red snapper or king fish), cleaned, de-scaled and cut into steaks
3 potatoes, peeled and diced
1 chilli, finely chopped
2 carrots, scraped and diced
30g coriander leaves, chopped
2 garlic cloves
salt and freshly-ground black pepper
2 tomatoes, chopped
1 tbsp tomato purée
2 tsp tamarind paste
1 onion, chopped
1 aubergine (eggplant), chopped
oil for frying

Method:

Add oil to a deep, lidded, frying pan or skillet and when hot fry the fish on both sides until golden brown. Remove from the pan and set aside to keep warm. Add the onions to the pan and fry in the remaining oil for about 8 minutes, or until golden. Stir in the garlic and fry for a few minutes more.

Add the potatoes and carrots then cover the pan and cook for 5 minutes. Stir in the seasonings along with the tomatoes, tomato purée, tamarind paste, aubergines and coriander leaves. Bring to a simmer, cover and cook for about 15 minutes, or until the tomatoes are tender.

Return the fish to the pan and cook over medium heat for about 15 minutes, or until cooked through (add a little more water, as needed). Continue to cook until the vegetables are tender.

Serve hot on a bed of rice.