Kanaad Machbous or fried kingfish with Emirati spiced rice
Encased in a spicy crust, this fried king fish dish is an Emirati favourite
| PREP TIME | 2 h |
|---|---|
| COOK TIME | 25m |
| SERVES | 3-4 |
1kg basmati rice
3 ½ tbsp sunflower oil
3 cinnamon sticks
3 green cardamom pods
1 cup chopped red onions
1 tbsp ginger-garlic paste
1 tbsp turmeric powder
1 tsp cardamom powder
1 tbsp bzar spice mix (finely ground peppercorns, cumin, coriander, cloves, cardamom, chiles, cinnamon, nutmeg, ginger and turmeric)
1 green chilli, chopped
2 tbsp chopped coriander leaves
1l water
3 dried limes
3 tsp local ghee
½ cup of fried onion
For the Fish
4 kingfish steaks
1 tsp Arabian spice mix (coriander, fennel, black pepper, cumin, cinnamon, star anise, cardamom, dried ginger, nutmeg and turmeric)
1 cup sunflower oil
1. Soak the rice for two hours before cooking.
2. Heat the oil in a pot and add the whole spices.
3. Add the onion and sauté until tender and cooked. Add the ginger-garlic paste and stir.
4. Add the powdered spices, bzar spice mix, chilli and coriander. Season.
5. Add the water and bring to the boil. Add the rice and limes. Stir gently until boiled.
6. Cover the rice and slow cook for 16 minutes. Remove the cover and drizzle the ghee on top.
7. To prepare the fish, season with the Arabian spice mix.
8. Fry the fish in hot oil. Place on top of the rice.
9. Add the fried onion and some chopped coriander to garnish. Serve.
Recipe courtesy: Al Mashowa, Dubai
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