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.