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Kalluun iyo Bariis
Spiced Fish with Rice
A fragrant and flavorful Somali dish featuring pan-fried or baked fish marinated in a blend of aromatic spices, served alongside seasoned rice. This dish highlights the coastal influences on Somali cuisine, with fresh fish taking center stage.
🧂 Ingrédients
- 4 6-ounce portions White fish fillets (such as tilapia, snapper, or cod)
- 2 tbsp Lemon juice
- 3 cloves, minced Garlic
- 1 tsp Ground cumin
- 1 tsp Ground turmeric
- 1 tsp Ground coriander
- 1/2 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Vegetable oil or ghee
- 2 cups Basmati rice
- 1 medium, finely chopped Onion
- 1 Cinnamon stick
- 4 Cardamom pods
- 3 Cloves
- 3.5 cups Water or fish/vegetable broth
- 1/4 cup Raisins (optional)
- 2 tbsp Fresh cilantro, chopped (for garnish)
👨🍳 Instructions
- 1
In a bowl, combine lemon juice, minced garlic, cumin, turmeric, coriander, paprika, salt, and pepper. Add the fish fillets and coat them evenly with the spice mixture. Let marinate for at least 15 minutes while you prepare the rice.
- 2
Rinse the basmati rice thoroughly under cold water until the water runs clear. Drain well.
- 3
In a pot or Dutch oven, heat the vegetable oil or ghee over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 5-7 minutes.
- 4
Add the cinnamon stick, cardamom pods, and cloves to the pot with the onions. Stir for about 30 seconds until fragrant.
- 5
Add the rinsed basmati rice to the pot and stir to coat the grains with the aromatics and oil. Toast the rice for about 1-2 minutes.
- 6
Pour in the water or broth. If using, stir in the raisins. Bring the mixture to a boil.
- 7
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender.
- 8
While the rice is cooking, heat 1 tablespoon of oil in a separate skillet over medium-high heat. Sear the marinated fish fillets for 3-4 minutes per side, or until cooked through and flaky. Alternatively, bake the fish in a preheated oven at 400°F (200°C) for 10-12 minutes, or until cooked through.
- 9
Once the rice is cooked, let it rest, covered, for 5 minutes. Fluff the rice with a fork, removing the whole spices if desired.
- 10
Serve the spiced fish fillets over the fragrant Somali rice. Garnish with fresh chopped cilantro.
💡 Conseils de pro
- ✓Ensure the fish is not overcooked, as it can become dry.
- ✓For extra flavor, you can add a pinch of saffron to the rice water.
- ✓Adjust the spice levels according to your preference.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Use different types of fish or seafood like shrimp or calamari.
- Add finely chopped bell peppers or peas to the rice for added color and nutrition.
- Serve with a side of a simple tomato and onion salad.