FISH MAJBOOS WITH TOMATO DAKKOUS ( Fried Fish with Flavorful rice and Tomato Sauce

A Middle Eastern rice and fish dish, bursting with flavors served with Dakkous, a thick tomato garlicky  sauce. Originally the rice is cooked in fresh fish stock, although here since I was short on time, I substituted fresh stock with Maggi stock cubes. 

 

 Ingredients:

 For the marinade:

1 Kg pomfret cleaned, gutted but kept whole, make 2-3 deep gashes 

4 tbsp of Arabic fish masala

salt to taste

a dash of chilli powder (more or less depending on your taste)

a dash of turmeric powder

a splash of white vinegar

a tbsp of ginger garlic paste (optional)

for the rice:

1 kg / 4 cups of cleaned white basmati rice, soaked in water atleast an hour (but if you are short on time, you can skip this step)

4-5 large onions sliced

2 large tomatoes diced

A mix of whole spices (2 large sticks of cinnamon,5-6 cardamom pods,1-2 star anise,2-3 dry bay leaves,4-5 cloves)

6-10 fresh curry leaves

2 dry black lemons (loomi)

6 garlic cloves minced

salt to taste

3-4 low sodium chicken stock cubes

2 tbsp of spice mix ( coriander, cumin, turmeric)

2 tbsp of arabic kabsa masala/arabic fish masala)

2 tbsp tomato paste

juice of 2 large lemons

chopped cilantro,mint and parsley

For the Dakkous:

5 large ripe tomatoes blanched and skin peeled

4-5 garlic cloves minced

1 small onion chopped finely

a dash of pepper powder

salt to taste

parsley to garnish

1/2 cup water

4-5 large tbsp of tomato paste

a dash of paprika powder

 Method: 

Mix all the ingredients of the marinade and rub onto the fish. Let it marinate for an hour or so.

 Meanwhile heat some oil in a pot, and add in the whole spices. Saute for a few secs till you smell the awesome aroma. Add in the curry leaves.

Add in the chopped onions and fry till brown, but not crisp.

Add the tomatoes and the salt , Saute and let it turn to a soft mush.

 

 

Now dump in all the spices (powders) , tomato paste and a handful of the chopped herbs and saute well.

Add 6-8 cups of water, stock cubes, dry lemons, lemon juice and bring to a boil. Once it’s boiling, add in the rice and turn flame to low. Cover with lid and let it cook for 15-20 mins or until done.

Fry the marinated fish in some oil, or you could grill or bake it , whatever you prefer.

 Prepare the Dakkous by blending the blanched tomatoes to a smooth puree. 

In a seperate pot or saucepan, heat some oil, add the minced garlic and saute for a few secs, add in the chopped onions and saute till lightly brown, add the spice powders, puree, paste and water and bring to a boil, then let it simmer on low flame for 5-10 mins and VOILA! The awesome tangy sauce is ready !

 Now to Serve, in a large dish, place all the rice, garnish with some chopped herbs, place the cooked fish neatly over the rice and serve alongside a bowl of dakkous and wedge of lime. 

 

The brand of Arabic fish masala I use, got it from Safeer Market. You can use any Majboos or Arabic Biryani powder available in any Middle Eastern store