800 g catfish filets
150 g nettle leaves
200 g spring onion
1 cup rice
50 ml homemade tomato puree
half a teaspoon ground chili pepper
half a teaspoon dry dill
ground black pepper, 1 teaspoon of dry curry leaves (if you do not have it, you can add Mediterranean herb mix, that it, rosemary, thyme, basil and oregano), salt
SOLIA AROMA oil
Preparation:
Clean and wash nettle. Also wash and finely chop spring onion. Chop catfish filets to pieces. Cook spring onion in some oil until wilted which will take a couple of minutes. Add the nettle (you do not have to cut them or chop them) and cook together with the onion for a couple of minutes. Add rice and 1 l of boiling water. Season with salt and cover. Cook at a medium heat until rice is half-done. Next add the catfish filets chopped to pieces and continue to cook uncovered, stirring occasionally until fish and rice are both done. Add homemade tomato puree and ground chili pepper. Do not add more liquid as the dish is not supposed to be soupy. Just before the dish is done, add dill, curry leaves or Mediterranean herb mix and other spices, as desired. Serve hot! Note: Catfish meat will disintegrate and blend with vegetables.
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