Fahad Inc. Dishes

    Murraq / Saloona sa-mak ~ Fish Stew

    Saloona varies in every home, according to colour, the amount of spices and how many tomatoes are used. My personal taste is quite spicy but not too hot - however, spices can be adjusted to individual taste. This is a favourite dish with families who consider the best bits are eating the heads and sucking the bones!
    The dish is usually served with boiled, steamed white rice, or bread, whichever green herbs are availabe, sliced limes and sliced raw onion. Dates are usually served as well. Eat with a spoon.

    2 medium sharie (scavenger)
    4 large onions
    3 cloves garlic crushed
    2 teaspoons loomi (lemon juice)
    3 whole loomi (lemon)
    2 tablespoons bezar
    2 tablespoons turmeric
    2 large tomatoes
    1/2 cup corn oil
    1/4 teaspoon cinnamon
    1/4 teaspoon cummin powder
    salt for taste
    1 1/2 teaspoons tomato paste
    2 small potatoes
    1 carrot cut
    1 bunch coriander
    6-8 cups water
    oil for frying fish

    Wash and clean fish. Cut into steaks and keep the head intact. Rub in salt and bezar. Set aside. Chop coriander, onions and tomatoes, crush garlic, cut potatoes and carrot into chunks.
    Heat oil in a medium-sized pan and fry the fish on both sides until brown. Remove from oil and transfer to a soup pot. Add onion, garlic and loomi and brown well. Add all dry spices, salt, tomatoes and tomato paste. Fry well for 2-4 minutes, add remaining ingredients and taste - add salt if necessary. Leave to cook on a low heat for 20 to 25 minutes. Serve hot.

    From the book "The Complete United Arab Emirates Cookbook"
    by Celia Ann Brock- Al Ansari
    Copyright © 1994 by Celia Ann Brock-Al Ansari

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