Name: Lebanese tawa fried fish with mutabbal recipe by Mahua Bhattacharjee at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3
Ingredients: Whole eggplant roasted or boiled 1; Tahini 2 tablespoons; Curd 2 tablespoons; Olive Oil 4 tablespoons; Fresh fish roundles 600 gms cut into 6 pieces; Ginger and garlic paste 1 teaspoon; Paprika powder 1 teaspoon; Sumac 1 teaspoon; Zatar 1 teaspoon; Cinnamon powder 1 teaspoon; Cumin powder 1/2 teaspoon; Cardamom powder 1 teaspoon; Cayenne pepper 1/2 teaspoon; Juice of 1 lemon; Salt to taste; Bell pepper for garnish

Ingredients Serving: 3

Whole eggplant roasted or boiled 1
Tahini 2 tablespoons
Curd 2 tablespoons
Olive Oil 4 tablespoons
Fresh fish roundles 600 gms cut into 6 pieces
Ginger and garlic paste 1 teaspoon
Paprika powder 1 teaspoon
Sumac 1 teaspoon
Zatar 1 teaspoon
Cinnamon powder 1 teaspoon
Cumin powder 1/2 teaspoon
Cardamom powder 1 teaspoon
Cayenne pepper 1/2 teaspoon
Juice of 1 lemon
Salt to taste
Bell pepper for garnish

Instructions

Marinate the fish roundles with ginger and garlic paste.
Add lime juice.
Add salt to taste.
Refrigerate this marinated fish for 30 minutes.
Make a dry spice mix with paprika powder, cumin powder, cinnamon powder, cardamom powder, cayenne pepper powder, sumac and zatar.
Take out the marinated fish and rub required quantity of the dry spice mix on the fish.
Leave for 15 minutes for the fish to absorb all the spices.
Add 2 tablespoons of olive oil to the fish.
Heat a non stick tawa and put the fish on the tawa.
Fry the fish from both sides and set aside.
For mutabbal(dip)- Take the roasted/boiled eggplant and chop it very finely.
Add tahini to the eggplant.
Add olive oil, curd and salt.
Add paprika if you wish.
Now mix this well and set aside.
To assemble serve the tawa fried fish and the mutabbal dip.
Sprinkle bell peppers on top for garnish.
Drizzle extra olive oil over the dip.
Serve hot.

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