Turkish-style Dhon Riha

Ingredients

In the Turkish-style Dhon Riha, we incorporate Turkish spices such as cumin, paprika, and coriander to infuse the dish with a distinct Mediterranean flavor. Additionally, we use ingredients commonly found in Turkish cuisine, such as tomatoes and olive oil, to enhance the taste and texture of the dish. We alse have the original recipe for Dhon riha, so you can check it out.

• 500g (1.1 lb) white fish fillets, cut into chunks 500g (1.1 lb) white fish fillets, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
3. 3.
   Sprinkle cumin, paprika, and ground coriander over the onions and garlic, stirring well to coat.
4. 4.
   Add the diced tomatoes and tomato paste to the pan, stirring to combine.
5. 5.
   Pour in the fish or vegetable broth and bring the mixture to a simmer.
6. 6.
   Gently place the fish chunks into the simmering sauce, ensuring they are fully submerged.
7. 7.
   Cover the pan and let the fish cook for about 10-15 minutes, or until it is cooked through and flakes easily with a fork.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Turkish-style Dhon Riha hot, garnished with fresh parsley.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as cod, haddock, or sea bass for the best results. Ensure the fish is fresh and free from any unpleasant odors.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Simply heat them in a dry pan over medium heat until fragrant, then grind them using a mortar and pestle or a spice grinder.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a finely chopped chili pepper to the sauce.
• Serve Turkish-style Dhon Riha with a side of fluffy Turkish rice pilaf to complete the meal.
• If you prefer a thicker sauce, mix a teaspoon of cornstarch with a little water and add it to the pan during the last few minutes of cooking.

Serving advice

Turkish-style Dhon Riha is best served hot, accompanied by Turkish bread or rice pilaf. Garnish each serving with fresh parsley for a pop of color and added freshness.

Presentation advice

Present the Turkish-style Dhon Riha in a shallow serving dish, allowing the vibrant red sauce to take center stage. Sprinkle some additional ground cumin and paprika on top for an extra touch of visual appeal.