Prep 10 m
Cook 25m


    150gm Sultan Ebrahim fish (Threadfin Bream)

    1 tsp turmeric powder

    1 ½  salt

    2 tbsp ghee

    5 tbsp (50gm) onions, chopped

    6 tbsp (50gm) garlic, chopped

    10gm dried lime

    5gm Arabian spices

    15gm coriander

    2 green chillies

    50gm potatoes, chopped

    100gm basmati rice

    2gm saffron

    10ml rose water

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Ingredient Substitution Guide


1. Marinate the fish with turmeric and salt and fry in ghee until golden. Add the onions, garlic, lime, spices, coriander and chillies and sauté. Add the potatoes and salt.

2. Pour water to cover the fish. Cover and simmer. When the potato is cooked, add the rice and boil.

3. Reduce heat. Add saffron and rose water, cover and cook through. Serve with regag bread.

Recipe courtesy: Daniel Nuss, Executive Chef, St Regis Saadiyat Island Resort

Image courtesy: GN Archives

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