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How to Work Calimary and Prawn Stuffed Fish


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Calimary and Prawn Stuffed Fish Techniques

Teach the way calimary-stuffed fish and prawns work: fast and new Italian cuisine in very easy steps. If you are a fan of seafood work from the world's cuisine, you may also be interested in learning how to make a seafood soup: new and fast food for stoking.

Calimari and prawn-stuffed thickness: fast and new eats:

  • 2 Hamur Fish
  • 3 tbsp oil
  • 1⁄21 cup chopped onion
  • 2 tbsp chopped garlic
  • 1 teaspoon salt
  • 1 teaspoon ground cummins
  • 2 teaspoons ground dry coriander
  • 1 cup calimari cleaned and chopped with small cubes
  • 1 cup large shrimp, peeled and cut into small pieces
  • 1 cup onion slices
  • 1 cup sliced islands
  • 1 pill, slices
  • 2 cups water
  • Date paste amounts:
  • 1 cup pass moisture without seeding
  • 1 tbsp Indian passing paste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup water

How to Work Calimary and Prawn Stuffed Fish: Fast and New Eats:

  1. Clean the fish, remove the inner guts and leave in salted water (with a little flour added) for half an hour.
  2. Wash the fish with cold water, and leave in a strainer to get rid of excess water.
  3. Protect the oven at 180 ° C.
  4. Protect the oil in a pot over medium heat, add the onion and garlic, stirring until wilted, then season with salt, cumin and coriander.
  5. Add the calimary and prawns and turn the ingredients and then cover the pot.
  6. Leave it on fire for about 10 minutes or until the prawns and calimary are fully ripe.

  7. The way dates paste works: in the meantime.

  8. Mix dates with Indian date paste, cinnamon, nutmeg and water in electric mixer.
  9. Until the ingredients are completely combined and you get a homogeneous paste.
  10. Mix 2 tablespoons of the former paste with the calimary mixture and prawns over the heat, stirring for 2 minutes.
  11. Then remove the whole mixture from the heat and leave to cool.
  12. Season the fish from inside with a portion of the rest of the date paste, then stuff with the calimary mixture and prawns.
  13. Place the sliced onions, carrots and tomatoes in the bottom of a rectangular oven tray and then add water, place the stuffed fish on top of the vegetables.
  14. Season the fish from outside with the rest of the date paste and then sprinkle with a little coarse salt, place in the tray.
  15. Enter the oven tray for half an hour or until the fish is fully ripe.
  16. Place the fish on a serving plate with vegetables and serve hot with rice.