Mutabbaq Samak

🛒 Ingredients

• Whole white fish (e.g., Pomfret, Cod) 600 g · 480 kcal
• Basmati rice 300 g · 1040 kcal
• Large onions 300 g · 120 kcal
• Vegetable oil 90 g · 800 kcal
• Garlic cloves 20 g · 30 kcal
• Fresh ginger 10 g · 8 kcal
• Turmeric powder 2 g · 6 kcal
• Cumin powder 2 g · 8 kcal
• Coriander powder 2 g · 8 kcal
• Black pepper 1 g · 2 kcal
• Cardamom pods 1 g · 2 kcal
• Dried lime powder (Loomi) 2 g · 5 kcal
• Fresh cilantro (for garnish) 5 g · 1 kcal

👨‍🍳 Instructions

1. Clean and descale the fish, then make 2-3 deep slits on each side. Marinate the fish generously inside and out with a mixture of salt, turmeric, cumin, coriander, and black pepper, and set aside for at least 30 minutes.
2. Wash the basmati rice until the water runs clear, then soak it in warm water for 20-30 minutes; drain thoroughly before use.
3. Heat a generous amount of vegetable oil in a large frying pan over medium-high heat. Carefully fry the marinated fish for about 5-7 minutes per side, or until golden brown and cooked through; remove and set aside.
4. In the same pan, reduce the oil (if excessive) and add sliced onions. Sauté the onions on medium heat until deeply caramelized and brown, stirring frequently to prevent burning; this will take about 20-25 minutes.
5. Add minced garlic and ginger to the caramelized onions, along with turmeric, cumin, coriander, black pepper, cardamom pods, and dried lime powder. Sauté for 1-2 minutes until fragrant.
6. Add the drained basmati rice to the spiced onion mixture, stirring gently to combine. Pour in 4 cups of hot water (or fish stock) and a pinch of salt, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is cooked.
7. Once the rice is cooked, gently fluff it with a fork. Arrange the fried fish on top of the spiced rice in a large serving platter. Garnish with fresh cilantro and serve hot.