The only thing I like better than talking about food is cooking it.
Black pepper powder3 g
Cardamom powder1 g
Carrot (cubes)420 g
Cinnamon powder1 g
Coriander leaves (chopped)30 g
Coriander powder1 g
Corn flour (diluted)16 g
Corn oil21 ml
Cumin powder1 g
Fish stock powder9 g
Garlic (chopped)40 g
Emirati ghee72 g
Ibzar spice3 g
King fish (cubes)885 g
Lemon (dry)1 piece
Lemon juice12 ml
Onion (chopped)180 g
Potato (cubes)580 g
Tomato (fresh chopped)390 g
Tomato (tinned chopped)400g
Tomato paste64 g
Turmeric powder15 g
Step 1 fish salounah preparation
In a large bowl, mix all the dry and wet ingredients together (1 g ibzar spice, 2 g turmeric powder, 1 g coriander powder, 1 g black pepper powder, 4 g salt, 22 g Emirati ghee, 1 g cumin powder and 12 g lemon juice), except the fish.
Once the mixture has formed a flavoursome paste, add the fish chunks (885 g) to the mixture.
When the fish chunks are entirely coated in the paste, leave the mixture to marinate in the fridge for 3 hours.
Place the marinated fish chunks in a tray, evenly spaced.
Roast the fish in the oven at 240 degrees for 7 minutes.
Step 2 fish salounah sauce preparation
Salounah sauce preparation
Heat a large pan with oil (20 g) and ghee (50 g), add the onions (180 g), garlic (40 g) and dry lime (1 piece), and sauté for 3 minutes.
Continue by adding the spices (23 g salt, 30 g coriander leaves chopped, 1 g cinnamon powder, 2 g ibzar spice, 13 g turmeric powder, 1 g cardamom powder and 2 g black pepper powder) and cook for 2 min, stirring continuously. Then add the tomatoes (390 g chopped fresh tomatoes and 64 g tomato paste), fish stock and water (1.3 l), and leave to simmer for another 5 minutes.
Add the carrots (420 g) and potatoes (580 g), and allow to simmer until the vegetables are cooked.
Finally, add the diluted corn starch (16 g) while the mixture is still simmering, stirring continually until your sauce has reached the desired consistency. Taste for seasoning, and remove from the heat.