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Fish Kebab Sauce

July 25, 2010 by lamyaalmas



You will use the same Salmon Kebabs in the appetizer section. I usually add 7 kebabs to the amount of sauce the ingredients render.

For the sauce you will need:

  1. a diced onion

  2. 2-3 tblsp of olive oil

  3. 3 cloves of minced garlic

  4. 2 small red patatoes peeled and quartered

  5. 2 tblsp of red hot pepper sauce

  6. 2 diced tomatoes

  7. salt to taste

  8. 2 tblsp tomato paste

  9. finely chopped cilantro

  10. finely chopped dill

    11. 1tsp of ground cumin

    12. 1tsp of ground coriander

In a pan sautee a diced onion in 2-3 tblsp of olive oil. Once the onions have browned add 3 cloves of minced garlic and sautee those briefly. Add 2 small red patatoes peeled and quartered and let them brown a little. Add 2 tblsp of red hot pepper sauce–less if you do not like spicy food (I usually buy the dried Mexican red hot peppers, soak them overnight in water and liquidize them and store them in a bottle in the refrigerator–it lasts quite a while and is milder than the Asian red hot pepper sauce you can buy at the grocery store). Add the cumin and coriander. Let the mixture simmer stirring occasionally, for about 3 minutes. Add 2 diced tomatoes and salt to taste and cook for another 3 minutes or until the tomatoes are softened.

Add 2 cups of water and let boil unilt the patatoes are almost cooked through. Then add 2 tblsp tomato paste which will help thicken the sauce and add some more flavor. Let simmer under low heat for about 4 mintues.

Drop the Salmon Kebabs into the sauce and let simmer for another 4 minutes or as my mother would say, “Until the oil rises to the surface.” To finish sprinkle with a little finely chopped cilantro and dill.

Serve with white rice or bread. Delicious!

Posted in Fish, Yemeni Dishes | 7 Comments »

Kalonjee

July 25, 2010 by lamyaalmas



This is a dish that the people of Aden (aka as Adenis) learned from the Indian generations that settled in the City of Aden, during the time it was a British protectorate . I think that Kalonjee means “Black Seed” which is one of the ingredients in this dish. If you ever go to Yemen and ask about this dish don’t be surprised if many don’t know  it. It is only CERTAIN people in Aden, who have southeast Asian backgrounds who know it. I am glad I am one of them, because it is ABSOLUTELY delicious and a REAL crowd pleaser.

Okay, you will need:

1) a medium and firm eggplant

2) 2 medium onion finely diced

3) 1 green hot pepper finely minced

4) 2 tblsp cilnatro finely chopped

5) 1 tsp black seed

6) 1 tblsp ground cumin

7) 1 tblsp ground coriander

8) Salt to taste

9) 1 tblsp hot sauce (i use Adeni red chilli mix)

10) 1 tblsp concentrated Tamarind

11) 2 tblsp tomato paste

12) 2 cloves of minced garlic

13) 2 tblsp of Oilive Oil

14) 4 medium patatoes with skin, washed and halved

Place the oil in a big pot and place on medium heat.

Mix the onions, hot green pepper, garlic, cilantro, black seed, hot sauce, cumin, coriander, salt

Take the egg plant and cut the green top off and slice through vertically stopping a little short of the base of the egg plant–do not cut al lthe way through. Continue doing so until it opens up like a flower. Take the onion mixture and, to the best of your ability, stuff it into the egg plant.

Place the stuffed eggplant in the oil in the pot. Sprinkle in the rest of the onion mixture and patatoes as well.

Add the tamarind and tomato sauce and 2 cups of water. Add a little more salt and cover and let boil. Once it starts boiling, turn the heat way down and let cook for about an hour and a half–or until the patatoes are cooked through and the sauce is thickend.

This sounds like a throw-everything-in-the-pot kind of recipe, but it turns out delicious.

Enjoy with rice or bread. It goes really well with fried fish.

Posted in Entrees | Leave a Comment »

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