Coriander carp

Coriander carp

By
From
Cooking from memory
Serves
6-8
Photographer
Mark Roper

Found in the local river, carp prepared in the Bukharan way is usually eaten on Friday night. Coriander is a popular herb in Bukharan cooking and it is combined with plenty of garlic in this recipe.

Ingredients

Quantity Ingredient
1 bunch coriander, chopped
500ml water
6 cloves garlic, peeled and crushed
300ml olive oil
1.5kg carp, cut into cutlets
1.2 teaspoon salt

Method

  1. Combine coriander, water and garlic in a bowl. Heat the oil in a deep frying pan and fry the cutlets for a few minutes on each side until cooked through. Soak the fried cutlets in the coriander mix for 10 minutes to allow the flavours to be absorbed. Add salt.
  2. Spoon onto a platter and serve hot or cold.
Tags:
Jewish
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