Kammon Hoot Recipes

HARAIMI - LIBYAN SPICY FRIDAY NIGHT FISH

Haraimi - Libyan Spicy Friday Night Fish image

From Celtnet - my son-in-law's favourite. I have posted a separate recipe for Kamoon Hoot the spice mix.

Provided by Wendys Kitchen

Categories African

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 fish steaks
1 garlic clove, crushed
1/2 teaspoon harissa (alternate to Kamoon Hoot)
60 g tomato puree
250 ml passata (tomato juice)
1 onion, chopped
1 lemon, juice of
3 tablespoons olive oil
1/2 teaspoon salt
250 ml water
freshly-chopped coriander and lemon wedge, to serve

Steps:

Combine half the garlic, kammon hoot, salt and lemon juice together in a bowl.
Add the fish and toss to coat then cover and set aside to marinate for 10 minutes.
Meanwhile, heat the olive oil in a pan and use to fry the onion and remaining garlic until golden brown (about 12 minutes).
Add the tomato purée and passata and simmer for about 8 minutes then add the marinated fish and their marinade along with the water.
Bring to a simmer then cook on low heat for about 15 minutes, or until the fish is cooked through and flakes easily with a fork.
Transfer the fish to a warmed serving plate and garnish with coriander and lemon wedges. Pour the sauce into a bowl and serve on the side.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-haraimi.
Copyright © celtnet.

Nutrition Facts : Calories 89.8, Fat 6.9, SaturatedFat 1, Sodium 372.1, Carbohydrate 7.2, Fiber 1.4, Sugar 3.6, Protein 1.1

KAMMON HOOT

Kammon Hoot image

Make and share this Kammon Hoot recipe from Food.com.

Provided by Wendys Kitchen

Categories Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 teaspoon caraway seed
1 teaspoon mint
3 teaspoons cumin seeds
5 garlic cloves
1 teaspoon coriander seed
15 dried hot red chilies

Steps:

Cover chillies with hot water and let stand for 15 minutes until soft.
Place chillies and remaining ingredients in a blender and puree until smooth using water that the chillies soaked in to thin it.
The sauce should have the consistency of thick paste. If you place the paste in a jar and cover with a thin film of olive oil it will keep for at least a couple of months in the refrigerator.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-kammon-hoot.
Copyright © celtnet.

Nutrition Facts : Calories 329.2, Fat 5.1, SaturatedFat 0.4, Sodium 75.4, Carbohydrate 69.4, Fiber 12.8, Sugar 36.1, Protein 15.4

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