Tagen Samak bel Cozbara

• 1 1/2 pounds fishfillets or steaks
• 3 tablespoons vegetable oil
• Salt and pepper
• 6 or 7 cloves garlic, crushed
• 12 teaspoons ground coriander
• 1 1/2 pounds tomatoes, peeled and chopped
• 12 teaspoons sugar

1. In a large skillet, fry the fish briefly in the oil until lightly browned, but still uncooked inside, turning it over once and sprinkling with salt and pepper.
2. Then lift it out.
3. Fry the garlic and the coriander together in the same oil over low heat for moments only, stirring, until the aroma rises.
4. Add the tomatoes, stir in the sugar and a little salt and pepper, and cook for 15 minutes.
5. Return the fish to the pan and cook for 25 minutes, or until it is done to your liking.
6. For cozbareyet al samak, cut the fish into chunks and fry briefly in oil.
7. Lift out when it is done.
8. In a small pan, heat 3 tablespoons olive oil with 5 or 6 crushed garlic cloves and 11 1/2 teaspoons ground coriander until the garlic begins to color.
9. Pour over the fish.

vegetable oil, salt, garlic, ground coriander, tomatoes, sugar

Taken from www.epicurious.com/recipes/food/views/tagen-samak-bel-cozbara-373343 (may not work)