Fish Majboos Recipe

February 13, 2020by Brenda
Majboos is a delicate fish dish served with spices, herbs and rice


  • 2kg fish (any meaty white fish)
  • 1 lemon, juiced
  • salt (for seasoning)
  • 1 tsp mixed fish spices
  • 1 tbsp ghee or olive oil (for frying)
  • 4 large onions, finely diced
  • 1 garlic head, grated
  • 3-4 whole green chilies
  • 2 green bell peppers, deseeded and quartered
  • 3-4 loomi, pierced (dried limes – see blow for where to purchase)
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tbsp tomato paste
  • 4 tomatoes, finely chopped
  • 1 bunch dill leaves, finely chopped
  • 1 bunch coriander leaves, finely chopped
  • 5 cups basmati rice, rinsed well


  • Marinate the fish in salt and lemon juice for 5 minutes then wash and dry.
  • Sprinkle turmeric, mixed fish spices and more salt on the fish on both sides (patting down to stick the spices to the fish).
  • Fry the spiced fish until golden brown then remove and place it on a tray lined with paper towels. Set aside.
  • In a large pot, sweat the onions (adding a tbsp of water every time the bottom of the pot starts to brown) until they are soft and golden brown.
  • Add in the ghee or olive oil, garlic, chilies, green bell peppers and loomi, and stir for 3-4 mins or until the garlic is aromatic and soft.
  • Add in the cumin powder, turmeric, black pepper and additional tsp salt and stir until fully combined.
    Mix in the tomato paste and cook for 2 mins then add the tomatoes, dill and coriander leaves.
  • Cook until the tomatoes are wilted and the mixture looks like a thick paste (adding olive oil if looking too dry)
  • Add the fried fish and pour in some boiling water just until the fish is covered.
  • When the water boils again, add in the rice then taste the water for the right balance of salt.
  • Cover and cook on medium low heat until the rice is fully cooked.
  • Serve hot.
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