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Saudi Dough with King Fish

  • 6servings
  • 40minutes
  • 544calories

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Source: www.nestle-family.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. for the dough:

  2. 2 1/2 cups all purpose flour or 1 egg , lightly beaten

  3. 1/4 cup NIDO Full Cream Milk Powder or 5 tablespoons vegetable oil

  4. 1 tablespoon salt

  5. 150 ml

  6. for the stuffing:

  7. 400 g king fish , cut into 2cm cubes

  8. 1/4 cup lemon juice or 50 ml

  9. 30 g tamarind paste

  10. 1/4 cup water or 50 ml, hot

  11. 1 tablespoon vegetable oil

  12. 1 medium red onion or 150 g, finely chopped

  13. 6 cloves garlic , finely chopped

  14. 1 medium tomato or 300 g, finely chopped

  15. 2 cubes MAGGI® Chicken Bouillon or 1/2 cup water or 125 ml, hot

  16. 1 tablespoon chilli flakes

  17. 1 cup coriander leaves or 50 g, finely chopped

  18. 1/2 cup pine seeds or 50 g, roughly chopped

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine Flour, Egg, NIDO Full Cream Milk Powder, Vegetable Oil and Salt. Rub with your fingertips until the mixture resembles fine breadcrumbs. Gradually add water and mix to form soft dough.

  2. Divide the dough into 2 equal portions. Cover and keep aside for 1 hour.

  3. In a medium mixing bowl combine King Fish cubes with Lemon Juice and allow to marinate in the fridge for 30 minutes.

  4. Dissolve Tamer Hindi in 50ml of Hot water and run through a sieve to remove seeds and skins.

  5. Heat Vegetable Oil in a medium sauce pan, add Onions and Garlic and sauté until Onions are translucent. Add Tomatoes, Chili Flakes and MAGGI® Chicken Bouillon , Water and Tamer Hindi Sauce and allow to simmer on medium heat for 15 minutes or until Tomatoes are soft. stir in chopped Coriander Leaves and remove from heat.

  6. Turn out the first piece of dough onto a lightly floured work surface. Knead the dough and roll it out into a greased 30cm round oven tray.

  7. Carefully spread half of the tomato sauce over the top, place pieces of raw fish over the sauce discarding the lemon juice marinate, spoon over the reminder of the sauce and sprinkle over with Pine Seeds.

  8. Roll out the second piece of dough and place it over the pan to cover. Tightly press the edges and brush the top with the extra egg wash.

  9. Bake in a 170°C oven for 35-40 minutes or until the top is golden and fish is cooked.

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