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Oohh, It’s Where Berber Carpets Come From

Oohh, It’s Where Berber Carpets Come From

Yay, Morocco! So, while shopping I forgot to buy garlic, and then I couldn’t find the damned salt in the cupboard. It’s hilariously messy in there so I’m not surprised. Halfway through simmering the veges I ran to the store to get supplies. I usually always have garlic in the fridge or on the bench so it was super annoying that I’d used the last one the day before for the chimmichuri. If vampires existed, and they were lame enough to be adverse to garlic, Dave and I would be fine. My food is soaked in it.

I don’t know much about Morocco other than the sterotypes I’ve seen on TV and in the movies, for example I’m fairly certain you can buy a magical wish-granting monkey paw there, and of course berber carpeting and cous cous.

Moroccan Fish:

400gm white fish – I cheaped out and used Basa, it was $5!
2 x cloves garlic, chopped finely
1 x carrot, chopped roughly
½ red capsicum (or a whole small one)
½ brown onion roughly chopped
Handful coriander leaves
1 x red chilli, chopped
1 teaspn ground turmeric
½ teaspn ground coriander
1 teaspn paprika (said sweet, but I used what I had)
splug of olive oil (I used garlic infused, and splug is so a word)



This is so easy it’s insane. OK, so put all the veggies and garlic and olive oil in a frying pan and put on medium heat. Shove all the dried spices in a glass with 250ml of water, stir and pour over veges. Simmer for 5 mins. Add salt and pepper to taste. Cut up fish into bite-ish sized pieces and lay over top of veges, sprinkle coriander leaves on top, cover and simmer for 15mins. Turn fish, simmer for another 5. Serve on cous cous.

I bought instant cous cous and added cumin, cinnamon and butter to it.

Holy freakballs this was nice and spicy, but the sweetness of the carrot and capsicum was an awesome foil to it. I might make this as a veggie dish on the side one day.


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