Fiery fish

Name: Fiery fish (Haraimi)
Yield: Serves 6
Cuisine: Libyan
Ingredients: 1 tsp ground caraway seeds; ½-1 tsp chilli powder; ½ tsp turmeric; 2 tomatoes, peeled with a vegetable peeler, deseeded and chopped; 1 onion, peeled and finely chopped; 2 tbsp tomato purée; 1 kg (2 lb 2 oz) whole snapper, grey mullet, or grouper, scaled, gutted and cleaned; 2 tbsp olive oil; juice of 1 lemon; ½ tbsp ground cumin; salt, to taste; cloves from 1 small head of garlic, peeled and crushed

Haraimi

Preparation info

Serves
6

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

Haraimi means ‘hot’, or ‘to make hot with chillies’, so this recipe is more about the sauce than the fish.

Ingredients

cloves from 1 small head of garlic, peeled and crushed
½ tbsp ground cumin

Africa
Libya
Tripoli
Fish course
Pescatarian
North Africa
Mediterranean
Gluten-free

Method

Mix half the crushed garlic with the cumin, salt and lemon juice. Rub this mixture into the fish and leave to marinate for 10–15 minutes.
Heat the olive oil in a frying pan over a medium heat, add the onion and remaining garlic and fry until golden. Add all the other ingredients, except the fish, stirring continuously. Add about 600ml (20fl oz) just-boiled wate