Navaga in a slow cooker

Defrost the navaga in cold water, then peel off the scales and entrails. Cut off the fins and tail section. Then cut the navaga into pieces so that it fits in a slow cooker along the length.

Mix turmeric with black pepper and salt, then sprinkle this on the fish. Roll the fish pieces in flour and before putting them in a slow cooker, heat it in the "baking" mode under a closed lid, do not forget to add vegetable oil.

When the multivarok bowl warms up enough, and the oil begins to crackle, put the flour-rolled navaga and close the lid. When the fish is covered with a crust, switch to the "stewing" mode for 15 minutes, and pour the contents of the multivark with egg, beating it with spices before that. Serve the navaga hot. Garnish the dish with sprigs of parsley and lemon slices, pomegranate seeds.