Haraimi

Method

1. Rinse the fish and remove any blood clots. Cut the fish into steaks (including head and tail). Sprinkle with coarse salt and let rest to firm the meat. Later rinse off the salt.
2. Prepare the felfel cumo: combine sweet paprika, hot paprika, ground cumin, grated garlic, salt, and lemon juice. Mix into a paste.
3. Heat a generous amount of olive oil in a large pan over medium heat. Add the felfel cumo and stir until it dissolves and becomes fragrant.
4. Add tomato concentrate and a little water, stirring to create a sauce.
5. Gently place the fish pieces into the sauce, arranging the head in the center and the rest around it. Cover and cook for 3-4 minutes.
6. After 3-4 minutes, spoon some sauce over the top of the fish, add a splash of water, cover again and cook for another 5 minutes.
7. Sprinkle with carvi (if using) and cook uncovered on high heat for the final 2 minutes (total cooking time about 12 minutes).
8. Let the dish rest for a couple of hours (or serve immediately). Garnish with lemon wedges. Do not add parsley.