500g of cabbage, chopped into strips
Lime juice from 1 lime
A pinch of salt or to taste
A pinch of paprika
POUR THE SAUCE
Middling-sized onion (100 g), finely chopped
3 tablespoons of ground cumin
4 medium tomatoes (480 g), peeled and seeded, finely chopped
2 tablespoons of olive oil
A half teaspoon of salt or to taste
A pinch of paprika
A half cup of water (120 ml)
POUR THE DOUGH
One cup of wheat flour (120 g)
Two eggs
A half cup of milk (120 ml)
One and a half teaspoons of baking powder
Two cups of vegetable oil (480 ml - for frying)
500g of cabbage, chopped into strips
Lime juice from 1 lime
A pinch of salt or to taste
A pinch of paprika
POUR THE SAUCE
Middling-sized onion (100 g), finely chopped
3 tablespoons of ground cumin
4 medium tomatoes (480 g), peeled and seeded, finely chopped
2 tablespoons of olive oil
A half teaspoon of salt or to taste
A pinch of paprika
A half cup of water (120 ml)
POUR THE DOUGH
One cup of wheat flour (120 g)
Two eggs
A half cup of milk (120 ml)
One and a half teaspoons of baking powder
Two cups of vegetable oil (480 ml - for frying)
Season the fish strips with lime juice, salt, and paprika. Reserve
PREPARE THE SAUCE: In a medium saucepan, cook all the sauce ingredients except the water over low heat until the tomato breaks down (around 15 minutes)
Bat in blender with water
PREPARE THE DOUGH: In a bowl, mix together the flour and eggs
Add milk, stir in baking powder, and reserve
Heat vegetable oil in a medium saucepan over medium heat
Dip cabbage strips into dough
Let excess liquid drain and fry them, gradually, in hot oil until lightly browned
Remove with slotted spoon and place on paper-lined plate
Serve hot with the sauce on the side
(Approximately 331 calories per serving)
