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Machboos Samak - Emirate Fish Majboos

Course Main Course
Cuisine Emirati
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Author Rafeeda AR

Ingredients

  • 500 gm king fish steaks
  • 1/2 tsp coriander powder
  • 1/2 tsp black pepper powder
  • 1/2 tsp cumin powder
  • 1 tsp chilli powder
  • 1 tsp bezaar spice blend
  • Salt to taste
  • Oil for shallow frying

FOR RICE

  • 2-4 tbsp olive oil
  • 2 large onions thinly sliced
  • 3 garlic cloves minced
  • 2 large tomatoes chopped
  • 1 tbsp tomato paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp bezaar spice blend
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp dry ginger powder
  • 2 loomi
  • Salt and pepper to taste
  • 2 stock cubes
  • 2 green chillies
  • 2 cups basmati rice soaked for 30 minutes and drained
  • A fat pinch of saffron soaked in 2 tbsp hot water
  • 1 tbsp ghee
  • 1/2 bunch coriander leaves chopped

Instructions

  • Marinate the fish in the spices mentioned and set aside for 15 minutes. Shallow fry in oil till just brown. Drain and set aside.
  • In a large saucepan, heat oil. You can add the oil back from what was used for frying fish. Fry the onions till caramelized.
  • Add the garlic, tomato and tomato paste and cook till the tomatoes are completely mashed.
  • Now add all ingredients from cumin powder to green chillies and saute for a few minutes or till raw smell is gone.
  • Add three cups of water and bring to boil. Adjust seasoning.
  • Add the drained rice and cook on meduim flame till the rice soaks up all water.
  • Reduce the flame to minimum. Sprinkle the saffron water, the ghee and coriander leaves. Line the fried fish on top. Seal the pan using aluminum foil or cloth and close the lid tight.
  • Cook for 20 minutes and then rest for 10 minutes. Open, fluff the rice and serve with regular sides.

Notes

You can use whole fishes instead of steaks.