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
2 green chillies
50gm potatoes, chopped
100gm basmati rice
10ml rose water
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
Tell us about your favourite dishes or recipes at firstname.lastname@example.org