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Prep 15 mins
Cook 40 mins
- 1 1⁄2 lbs white fish steaks or 1 1⁄2 lbs fillets
- sea salt
- 2 tablespoons ghee (butter or oil)
- 2 medium size onions, chopped
- 1 teaspoon grated fresh ginger (I leave this out)
- 2 garlic cloves, crushed
- 1⁄2 teaspoon hot chili pepper
- 1 teaspoon baharat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
- 1 teaspoon turmeric
- 1 small piece cinnamon bark (small means small or it will be too cinnamony)
- 1 cup chopped peeled tomatoes (I used canned plum tomatoes which I puree in a blender leaving just a few small chunks)
- two dried black lime (loomi, pierced twice with a skewer)
- 1⁄2 cup water
- Wipe fish dry with paper towels, cut into serving pieces and sprinkle lightly with salt. Cover and leave aside in a cool place.
- Heat ghee (oil or butter) in a heavy pan, add onion and fry gently until transparent. Add ginger if using, garlic, chili, baharat, turmeric and cinnamon bark and stir over heat for 2 minutes.
- Add tomato, pierced loomi, and water. Add salt to taste and bring to a slow simmer. Cover and simmer gently for 15 minutes.
- Place fish pieces in sauce, cover and simmer gently for 15-20 minutes until fish is cooked through. (I use a cast iron pan and take it off the heat at 15 minutes).
- Lift fish onto prepared Recipe #405300 or Recipe #418082. Remove loomi and cinnamon bark from sauce and spoon sauce over fish.
this is my favorite recipe because it is simple, fast, delicious, reliable - i've been making it for years. the loomi are astounding, hopefully you can get them, otherwise perhaps cooking with a couple whole wedges of unpeeled lime? other than that i do the recipe differently but it is very accommodating ... i did mix up a baharat but i'm sure different variations work wonderfully, even a "curry" powder - i always use a big can of stewed tomatoes coarsley chopped, which is more than the recipe calls for, but it doesn't do any harm and it gives the fish something to cook in. i cook the sauce longer before and the fish for less time (you can even take first out a drop on the early side b/c it continues to cook in the sauce). i add some cilantro for color. but really great, and from a phenom cookbook, thanks!
My whole family including the children enjoyed this dish.
It was wonderful and it`s whats encouraged me to join food.com so I can access all your recipes.
We shall be trying more middle east and gulf state cooking.
A good alterative for Christmas fare.