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Fish Curry — صنونة صيد

March 17, 2013 by lamyaalmas


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.

Posted in Fish | Leave a Comment »

Mutabaqiah Yemeniyah — مطبقية يمنية

March 11, 2013 by lamyaalmas


Mutabaq

This is one of my favorites. It’s pretty easy to make, although might be time consuming for some. For the dough you will need:

1) 2 cups of flour

2) 1/4 tsp of salt

3) 1 tablespoon of oil [I used sunflower oil]

4) water as kneaded to make a soft and smooth dough

Add the salt to the dough and mix well. Then add the oil and mix in as well. Then gradually add water and knead and unit it is transformed into a smooth and soft dough. Soft means that when you poke it it does not bounce back. Cover the dough and let rest for 30 minutes.

When the dough has rested for 30 minutes, divide it into small balls. This amount should be enough for 12 small balls.

Using a rolling pin, open up the balls into small circles. Try to roll them out into approximately the same size. Place them on a well floured surface. Plan on stacking four on top of each other. Now before you stack them on top of each other, take one of circles and add one tsp of oil onto it. Smear it with a spoon. Then sprinkle a little dough. Then place another circle of dough on top of it. Continue until you have four. DO NOT OIL AND SPRINKLE FLOUR ON THE LAST ONE.  Continue with the rest. MAKE SURE YOU COVER THOSE YOU HAVE COMPLETED SO THEY DON’T DRY OUT.Place a flat pan on high heat. The pan has to be very hot.

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Now it is time to roll them out. Before you do so press with your fingers around the edges so that they all line up evenly or else you will end up have ones that are shorter than the others. Like this:

Then roll it out pretty thin:

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Once you have it all rolled out beautifully, place it carefully on the hot pan. It will start puffing up in a few seconds. Flip on the other side and watch it puff up some more.

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The layers will start coming apart. That’s when it is ready. Pull the layers apart with your hands. BE CAREFUL IT IS HOT. Continue until you are done with  all the dough you have prepared.

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The layers will be nice and thin like this:

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Now for the egg mixture to put in between the thin layers that you just made with the dough.  You will need:

1) 2-3 eggs

2) 4 green onions, finely chopped

3) a handful of cilantro finely chopped

4) green chilly pepper finely chopped –to taste. This will make it a little spicy.

5) salt to taste

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Mix all these ingredients well together:

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Now oil the pan with about a tsp of oil, then take one of the layers of the prepared dough and place it on top. Then oil the layer  and spread some of the egg mixture on top:

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Place a second layer on top:

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Cook on both sides until well browned. [If you would like to use more eggs in between you may, but just make sure it is cooked well. Leave it a little longer that is. If you would like to make sure the egg is cooked, you can pierce the dough with a fork and if egg does not ooze out then it is cooked]. Serve hot with Yemeni tea. Enjoy!

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Posted in Breads, Yemeni Dishes | 46 Comments »

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