Saudi Dough With King Fish
For the dough:
2½ cups all purpose flour or 350 g
1 egg, lightly beaten
¼ cup NIDO Full Cream Milk Powder or 25 g
5 tablespoons vegetable oil
1 tablespoon salt
½ cup water or 150 ml
For the stuffing:
400 g king fish, cut into 2cm cubes
¼ cup lemon juice or 50 ml
30 g tamarind paste
¼ cup water or 50 ml, hot
1 tablespoon vegetable oil
1 medium red onion or 150 g, finely chopped
6 cloves garlic, finely chopped
1 medium tomato or 300 g, finely chopped
2 cubes MAGGI® Chicken Bouillon or 20 g
½ cup water or 125 ml, hot
1 tablespoon chilli flakes
1 cup coriander leaves or 50 g, finely chopped
½ cup pine seeds or 50 g, roughly chopped
In a large bowl, combine Flour, Egg, NIDO Full Cream Milk Powder, Vegetable Oil and Salt. Rub with your fingertips until the mixture resembles fine breadcrumbs. Gradually add water and mix to form soft dough.
Divide the dough into 2 equal portions. Cover and keep aside for 1 hour.
In a medium mixing bowl combine King Fish cubes with Lemon Juice and allow to marinate in the fridge for 30 minutes.
Dissolve Tamer Hindi in 50ml of Hot water and run through a sieve to remove seeds and skins.
Heat Vegetable Oil in a medium sauce pan, add Onions and Garlic and sauté until Onions are translucent. Add Tomatoes, Chili Flakes and MAGGI® Chicken Bouillon , Water and Tamer Hindi Sauce and allow to simmer on medium heat for 15 minutes or until Tomatoes are soft. stir in chopped Coriander Leaves and remove from heat.
Turn out the first piece of dough onto a lightly floured work surface. Knead the dough and roll it out into a greased 30cm round oven tray.
Carefully spread half of the tomato sauce over the top, place pieces of raw fish over the sauce discarding the lemon juice marinate, spoon over the reminder of the sauce and sprinkle over with Pine Seeds.
Roll out the second piece of dough and place it over the pan to cover. Tightly press the edges and brush the top with the extra egg wash.
Bake in a 170°C oven for 35-40 minutes or until the top is golden and fish is cooked.