چنعد

Heat oil in a pan over medium heat, then fry the seasoned fish pieces until golden brown on both sides.

Drain excess oil, reduce the amount, and add onions with a pinch of salt, stirring until softened

Once the onions are soft, add minced garlic, cilantro, dill, and curry leaves, then sauté until fragrant.

When the onions release some liquid and dry again, add lemon juice and stir until it evaporates.

After the lemon juice evaporates, add tamarind paste, date molasses, and crushed dried black lime, stirring until the mixture thickens and darkens

Add tomato sauce and mix well until the sauce becomes consistent.

Once the sauce is fully thickened, return the fried fish to the pot, coating it well in the sauce.

Place chili peppers on top

Add the rice cooked until three-quarters done to the pot, then drizzle a little frying oil on top

cover the pot, and let it cook on low heat for 30 minutes.

Additional Notes: Qarqa’a Bahriya A spice blend specifically for seafood dishes, which can be substituted with any preferred fish seasoning mix.