Samkeh Tagine (Fish Tagine) (Egyptian) recipe
How to make Samkeh Tagine (Fish Tagine) (Egyptian)
Samkeh Tajine (Fish Tajine)
Ingredients
Marinated fish
1 – barramundi fillet, cut into 2 cm pieces
1 – squid tube, sliced
250 g – green prawns, shelled and de-veined
½ tbsp – olive oil
1 tbsp – crushed garlic
juice of ½ lime (or lemon)
1 tsp – ground cumin
½ cup – roughly chopped coriander
salt and pepper
Sauce
1 – red capsicum, roasted and peeled
3 – tomatoes, chopped
1 cup – chopped celery
1 tsp – ground cumin
2 tbsp – olive oil
1 – red onion, sliced
1 tbsp – tomato paste
small handful of coriander leaves
salt and pepper
Preparation
Place the barramundi, squid and prawns in a mixing bowl and add the remaining marinade ingredients. Mix well and marinate for 4 hours.
To make the sauce, use a hand-held blender or food processor to blend the capsicum (including its seeds) with the tomato, celery and cumin.
Heat the olive oil in a large frying pan over high heat and fry the red onion until soft. Add the blended sauce and bring to a high simmer. Stir in the tomato paste, coriander and salt and pepper to taste.
Preheat the oven to 180°C. Cover the base of the tagine with some of the sauce, add the seafood, then cover with the remaining sauce. Place the tagine on the stove over medium heat for a few minutes to start the cooking process. Transfer to the oven and cook for 40–45 minutes.
Serve with fresh bread, couscous or rice.