Ingredients:

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4 cups basmati rice, washed and soaked in hot water for about 30 minutes

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1 tablespoon olive oil or vegetable oil

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2 onions, sliced

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1/2 teaspoon minced garlic

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1 tablespoon fresh grated ginger

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1/2 cup dried currants or raisins

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8 cups hot water

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1 teaspoon salt

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Preparation:

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Place olive oil in a medium skillet over low to medium heat. Add onions and cook until soft. Add garlic, ginger, and currants, then add the rice and mix well. Add the water and salt. Lower the heat and cover with a cloth beneath the lid to absorb steam. When the top of the rice starts to dry, sprinkle a pinch of saffron on top. Cook the rice for about 20 minutes. Add a little water if needed.

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Frying the Shrimp:

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1/2 kg shrimp, peeled

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2 eggs

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1/2 cup flour

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2 cups plain corn flakes, crushed

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1 teaspoon salt

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1 teaspoon ginger

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1 teaspoon hot red pepper or to taste

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Preparation:

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Season the shrimp with spices. Dredge in flour, then dip into beaten eggs. Coat each piece with crushed corn flakes without pressing. Fry the shrimp in ample hot oil until golden.

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Fish Marinade:

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1 cup flour

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1 tablespoon paprika

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1 tablespoon ground cumin

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salt

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1 teaspoon seafood seasoning

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1 tablespoon lemon juice

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Frying the Fish:

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Clean and rinse the fish well. Season with the marinade. Fry the fish in plenty of oil until cooked through.

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\r\nA recipe and method for Rice with Fish and Shrimp by a friend and chef at Shou Tabkheen Alyoum:\r\n

Fatima Zahoui Gamloush

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Click Fatima to visit her page on our site and view her delicious recipes

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#Recipes #Recipe #Fish #Shrimp #Shou_Tabkhin_Alyoum

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Onion Rice with Shrimp and Fried Fish

Prep checklist