Samaki Harra

Fish with Coriander and a Hot Walnut Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

This recipe, like the one preceding it, owes much to Aida Karaoglan’s book, A Gourmet’s Delight, and to advice from Mrs Helen Essely and Mrs Susan Hamsa. It calls for a whole fish weighing (uncleaned) about 2 kg ( lb). I suggest