Egyptian Cuisine

Fish tagine

Cuisine: Egyptian Created by Ramy Megalaa

The Egyptian tagine (pronounced with a hard ‘g’) is much like the better-known Moroccan tajine (pronounced with a soft ‘j’). This recipe uses barramundi instead of the traditional Nile perch, with calamari and prawns drawing on the fruits of Egypt’s Mediterranean coastline and its famous river.

Ingredients

1 barramundi fillet, cut into 2 cm pieces
1 calamari tube cleaned, and sliced
250g prawns, peeled and deveined

Marinade
½ tbsp olive oil
1 tbsp crushed garlic
Juice of ½ lime (or lemon)
Salt and pepper to taste
1 tsp cumin
½ cup fresh coriander, chopped roughly

Sauce
1 roasted red capsicum, peeled
3 fresh tomatoes
1 cup chopped celery
1 tsp cumin
1 tbsp tomato paste
Small handful of fresh coriander leaves
Salt and pepper to taste

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Preparation

In a mixing bowl, combine the ingredients for the marinade and mix well. Add the barramundi pieces, calamari and prawns. Mix so the seafood is well coated and marinate for 4 hours.

To make the sauce, blend the tomatoes, capsicum, including the seeds, celery and cumin.

In a large frying pan heat 1 tsp olive oil on a high heat and fry the red onion until soft. Add the blended sauce mixture and bring to a high simmer. Stir in the tomato paste, salt, pepper, coriander leaves and little cumin.

Cover the base of the tagine with some of the sauce, add the seafood, then cover the seafood with the remaining sauce. Place the tagine plate on the stove over a medium heat for a few minutes to start the cooking process. Then transfer to the oven, pre-heated 180°C for 40-45 mins.

Serve with fresh bread, couscous or rice.

Egyptian Restaurants

Displaying 4 of 4 Egyptian Restaurants.

Restaurant		Suburb
1.	De Bortoli Winery and Restaurant	Dixons Creek
2.	Princess Jasmine	Punchbowl
3.	Made In Africa Ethiopian Restaurant	Moorooka
4.	Cupido	Carlton

25 Feb 2012 11:24 AEST

Susan

Mount Martha, Melbourne

Enhancements

Lovely dish, enhanced with fresh lime juice squeezed over the top at the table. Would be nice with some chilli also. I will definitely make this one again!

16 Feb 2012 04:22 AEST

Adelaide

Fabulous!

Who cares if it's Egyptian or Moroccan - does it really matter?!!? Either way, it's delicious! I'll be making this again and again. I highly recommend it. It would work so well with so many things. Thanks for the recipe.

17 May 2011 06:54 AEST

Sarah

bankstown

Bouallem

Tagine o is also used in egypt for meat casseroles and bamya, sometimes you can use fish also. The origin of tagine is morrocan but in Egypt we pronoune it Taagin, and we use it to cook egyptian dishes, so its quiet different from Morrocan Tagine.

16 Apr 2011 12:12 AEST

steve

burwood

more sauce

what a great recipe, i prefer more sauce when i cook this so add extra toms. tom paste and herbs , great for dipping thick crusty bread !

10 Sep 2010 02:02 AEST

Gianna

Highett

does it go in the oven with the lid on or off?

I have never cooked a tagine before, but I would like to try this one. In the show I noticed it went into the oven without the lid, and then when it was cooked, you see the dish with the lid on. Would anyone know?

09 Sep 2010 07:46 AEST

Bouallem Benjeddi

Sydney

You need to explain

Why Egyptians are stealing Moroccan dishes and claiming as their own? Tagine is 100% from Morocco and Algeria but it looks so dramatic and beuatiful that the Egyptians take it and call it their own in a program about Egyptian cuisine? Moroccan tagines you can use them direct on the gas. I don't know about the ones made in Egypt.

05 May 2010 01:07 AEST

Steph

North Perth, WA

staple

I've cooked this many times and it never fails to impress - delicious!

24 May 2009 12:46 AEST

Steve

Cumbria UK

Try it cold

We made this a were delighted with it. We had some left over and popped it in the fridge. The following day we were going to heat it up again but we ate it cold before we could get in near a heat source - lovely.

15 Feb 2009 07:20 AEST

Debbie

Caulfield North

Ingredient missing in recipe

This recipe is fantastic and so very easy to make. The only thing to note is that a red onion is required and this is not listed in the ingredients list.

02 Jan 2009 05:04 AEST

canberra

delicious!

this is a fantastic recipe, easy to make and was absoultely delicious! try adding a chilli to give it a bit of a kick love the show!!!

24 Dec 2008 06:32 AEST

Cindy

Sydney

Perfect!

We have had this dish at Tagine in Rozelle and it is delicious! Definately worth a try!

13 Dec 2008 10:57 AEST

Victor

Ferndale WA

Cuisine: Egyptian

Thanks for the lovely Recipes,My wife Maki and I love's your FOOD SAFARI show it's second to none she says,and I'm getting fat from all the delicious meals that she keeps cooking from your yum yum Recipes. Thanks again with Our best regards.

13 Dec 2008 01:42 AEST

Liz

Bowral .NSW.

Fish Tagine

The recipe does say to fry (red onions ) but these are not listed in the ingredients ,and how many onions. I would like to know of any more recipes using the tagine cooking or a book with recipes thank's

12 Dec 2008 02:14 AEST

Maxine Cadzow

Mt Eliza Victoria

tagines

Can you use a ceramic tagine on a ceramic top cook top? Thaks for advice

11 Dec 2008 09:15 AEST

Suzanne

Drummoyne NSW

Egyptian spices

Where can we buy them in Sydney?

10 Dec 2008 09:27 AEST

ahmed abdelsalam

alice springs

I will try it

thank you for that

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