Arabic Spiced Balool Fish Broth
Ingredients
- 2 kg cut Balool fish
Marinade
- 2 tablespoons chopped ginger
- 10 cloves crushed garlic
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons cumin
- 1 tablespoon crushed chili
- 1 tablespoon turmeric
- 1 tablespoon paprika
- 2 tablespoons coriander
- 1 tablespoon ground dried lime
- 1/4 cup lemon juice
Broth
- 1/2 cup oil
- 2 large chopped onions
- 5 cloves crushed garlic
- 1/2 cup tomato paste
- 2 cups chopped dill
- 2 cups chopped coriander
- 1 cup chopped fenugreek leaves
- 10 bay leaves
- 1 cinnamon stick
- 3 dried limes
- 10 whole peppercorns
- 1 tablespoon salt
- 2 large chopped tomatoes
- 1/4 cup concentrated tamarind
- 4 green and red chili peppers
Frying mixture
- 2 cups flour
- 2 tablespoons baking powder
- corn oil
Serving
- basmati rice
Preparation
In a bowl, mix the marinade ingredients well, spread over the fish, rub well, and refrigerate for two hours if possible, or fry immediately.
In a pot, heat the oil, add onion and garlic, and stir until golden.
Add tomato paste and stir well.
Add dill, coriander, and fenugreek, and stir until the vegetables wilt.
Add bay leaves, cinnamon stick, dried limes, peppercorns, salt, and tomatoes, and stir continuously to sauté the ingredients for a strong flavor.
Add about 4 cups of water, concentrated tamarind, and chili peppers, bring to a boil, then reduce heat and let it simmer.
In a wide tray, mix flour and baking powder, and coat the fish pieces well on all sides.
Heat oil in a deep pan and fry the fish until golden.
Place the fried fish over the broth and let it cook for a few minutes.
Serve with basmati rice.
