Kukuye mohi

Kukuye mohi

Fish omelette

By
From
The Complete Middle Eastern Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g skinless white fish fillets
salt, for sprinkling
90g ghee
1 small onion, finely chopped
1/2 teaspoon ground turmeric
1 tablespoon coriander leaves, finely chopped
1 tablespoon plain flour
6 eggs
finely ground black pepper, to season

Method

  1. Pat the fish dry with paper towels. Sprinkle lightly with salt and leave for 10 minutes.
  2. Meanwhile, preheat the oven to 180°C.
  3. Heat 60 g of the ghee in a frying pan and fry the fish quickly on each side until cooked through; it does not have to brown. Remove the fish to a plate and flake it with a fork, removing any bones. Tip the fish into a bowl.
  4. Gently fry the onion until translucent, in the ghee remaining in the pan. Stir in the turmeric and cook for 2 minutes. Add the mixture to the fish, along with the coriander and flour, and mix to combine.
  5. Break the eggs into a bowl. Beat well with a fork and add to the fish mixture. Season with salt and pepper and mix thoroughly.
  6. Melt the remaining ghee in a 20 cm non-stick cake tin, casserole dish or Dutch oven. Swirl the melted ghee around the dish to coat the base and side, then pour in the egg mixture.
  7. Bake for 30 minutes, or until set. If insufficiently browned, place under a hot grill for a few seconds.
  8. Unmould onto a serving platter. Serve hot or cold, cut into wedges.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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