Mutabbaq Samak

مطبق سمك · Muṭabbaq Samak

Ingredients13

• firm white fish fillets800 g
• onions400 g
• tomatoes250 g
• garlic4 cloves
• dried limes2
• ground turmeric1 tsp
• ground cumin1 tsp
• ground coriander1 tsp
• chili powder1 tsp
• salt1 tsp
• vegetable oil3 tbsp
• fresh coriander20 g
• lemon1

Method

1. Cut the fish into large pieces, rub with salt, turmeric, and half the chili powder, and set aside for 15 minutes.
2. Slice the onions thinly, chop the tomatoes, and crush the garlic. Pierce the dried limes and set them aside.
3. Heat the oil in a wide pan and fry the fish until lightly golden on both sides. Remove and set aside.
4. In the same oil, cook the onions over medium heat until soft and golden, then add the garlic, cumin, coriander, and remaining chili powder.
5. Stir in the tomatoes and dried limes and cook until the tomatoes break down into a thick sauce.
6. Return the fish to the pan, spoon the onion mixture over it, cover, and simmer gently for 10 minutes until the fish is just cooked through.
7. Finish with chopped fresh coriander and a squeeze of lemon, then serve with rice.