سمك بوري سنجاري

In a saucepan, heat 2 tablespoons of oil and saute 3 chopped onions until dark in color.

Add water, salt, and cumin. Stir well and let it boil for 5 minutes until the water takes on the onion’s brownish color.

Add the washed rice, stir, cover, and let it cook over low heat until fully done.

Prepare the marinade: mix salt, cumin, coriander, turmeric, garlic powder, curry, and paprika with the crushed garlic, lemon juice, and 2 tablespoons oil.

Rub the mullet fish inside and out with 1 tablespoon of this marinade. Leave it aside for 15 minutes to absorb the flavors.

In a skillet, heat 2 tablespoons of oil and saute the onion until it wilts.

Add the bell peppers and sauté for 2 minutes.

Add tomato and grated carrot, sauté for another 2 minutes.

Stir in tomato paste, celery, and 1 tablespoon of the marinade. Mix well and turn off the heat.

Line a baking tray with aluminum foil, then parchment paper. Place the marinated fish on top.

Stuff each fish with 2 tablespoons of the sautéed vegetable mixture. Squeeze half a lemon over the fish.

Fold the parchment paper and foil over the fish to seal for baking.

Bake in a preheated oven at 200°C (390°F) for 10–15 minutes depending on the size of the fish. Optionally, switch on the broiler for a few minutes to give it a golden color.

Serve hot with the flavored rice.