Countries › Saudi Arabia › Sayadiah - Arabian fish with rice

Sayadiah - Arabian fish with rice

Simply fish with ride, an Arabian dish, especially common along the coastal regions of Yemen.

15 min

Prep

30 min

Cook

4

Serves

Ingredients

Other

Fish fillet (any type with firm white flesh – 1 kg, cut into medium sized pieces)1 pieces

Harissa paste – 3 tbsp1 pieces

Salt – to season1 pieces

Vegetable oil – for shallow frying1 pieces

Red onion – 3 (finely chopped)1 pieces

Garlic cloves – 2 (crushed and chopped)1 pieces

Cardamom – 31 pieces

Turmeric powder – ½ tsp1 pieces

Ground cumin powder – 1 tsp1 pieces

Green chilli – 2 (chopped)1 pieces

Tomatoes – 4 (skin removed and chopped)1 pieces

Vegetable oil – 4 tbsp.1 pieces

Long-grained rice – 3 cups1 pieces

Potato – 2 large (cut into slices lengthwise)1 pieces

Coriander leaves – to garnish1 pieces

Method

Marinate the fish pieces with harissa and salt. Refrigerate for at least one hour. Shallow fry in vegetable oil and keep aside.

Place baking paper in a tray and add the potato slices. Season with salt and oven roast till ¾ ths done (200°C for 20 minutes). Alternately, you can also shallow fry the potato slices, drain and keep aside.

To prepare the sauce, heat oil in a pan and add cardamom pods. Add the garlic, green chilli and chopped onions. Saute till onions are light brown and then add turmeric powder and ground cumin powder.

Add the tomatoes and sauté till the saucy consistency is achieved. Season with salt and add a little water if necessary but ensure that the sauce is thick and not runny.

Cook the rice in boiling water seasoned with salt, drain and keep aside. Make sure that the rice is just cooked so that the grains remain separate and not mushy.

In a large pot, add one layer of rice followed by a few fried fish pieces, potato slices and sauce/kushna. Continue the process by adding and building up the layers of rice, fish, potato and sauce. Finally garnish with chopped coriander leaves.

Enjoy!