Archive for the ‘Fish’ Category

Fish Curry

I got this recipe from my Bangladeshi neighbor Fatma–Jazaha Allah Khayr. I wanted a fish dish that I could serve with rice, that only had spices. No tomatoes or tomato paste. I had had this a number of times in her home, and I loved it. So, I decided to make it myself. It turned out great. It has all the spices that we are used to in the southern part of Yemen–Aden. Plus of course we love our fish at least 6 times a week. So this appeals to the south Yemeni palette very well. You will need:

1) 2 Tilapia fillets halved

2) 1 big or 2 medium sized potatoes, quartered.

3)  2 medium onions, finely diced

4) 2-3 tablespoons of Olive Oil –more if you like.

5) salt to taste

6) 1 teaspoon of chilly powder-less if you don’t like it spicy

7) 1/4 teaspoon ground cumin

8) 1/4 teaspoon turmeric

9) 1/2 teaspoon ground coriander

10) 3 tablespoons of finely cut cilantro

11) green chilly pepper halved, lengthwise

12) 3 minced garlic

13) tsp of minced fresh ginger

To start take ingredients 6-13 [the spices and the garlic and ginger], place in a bowl and add 1/2 cup of water. Leave aside.

In a pan, under medium high heat, add the oil and the onions and brown. Then add the potatoes and sautee for a few minutes. Then add the spices in the bowl and turn the heat down a little and let boil for a few minutes, until the gravy/yellow sauce thickens. Then add the fish and fry in the spices. Turn once. Do not turn too much or else the fish will break. In my culture, it is a sign of a bad cook ha ha ha !

Once the fish starts turning white, add enough water to cover the fish. Add salt to taste and let boil until the sauce thickens to desired consistency. When it starts to thicken add the chilly pepper. When it is ready garnish with the cilantro and serve on a bed of which rice, or rice cooked with lentils.


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This is another Adeni dish that is very popular. We usually make Khobz and frothy hulbah with this or eat with white rice. You will need:

1) 2 Salmon fillets

2) 1/4 tsp of fenugreek [whole]

3) 2 tbslp of oil

 4) 2 tomatoes peeled and diced

5) 3 cloves of garlic crushed

6) green chilly pepper [Sarano pepper] slit lengthwise and halved

7) 1/2 tsp of ground cumin

8) 1/2 tsp of ground coriander

9) salt to taste

10) 1 and 1/2 tbslp of tomato paste

11) cilantro for garnish

12) Bisbas Ahmar [red chilly pepper sauce]

Alright let’s start, “Bismillah.”  Place a frying pan under medium high heat and add the oil. Then when it is hot add the fish and the fenugreek seeds. Let cook for 1 minute, then add the garlic, green chilly pepper, red chilly sauce, cumin coriander, salt, diced tomatoes and tomato paste. Add 1/4 cup water and shake the frying pan so everything is evenly spread out, or gently with a spoon mix [but be careful don’t break the fish]. Leave on medium low heat until the sauce thickens–I sometimes stick it in the oven at 350 degrees Fahrenheit until the sauce has thickened. Serve with Khobz [South Yemeni bread] and Hulbah or on a bed of rice.

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