👨‍🍳 作り方

1. 1

   Soak the dried lime in warm water for about 10 minutes to soften. Pierce it with a fork or knife.

   💡 プロのコツ: This helps to release its flavor.
2. 2

   In a mortar and pestle, or a food processor, combine the minced garlic, sliced ginger, minced chili (if using), and chopped cilantro. Grind into a coarse paste.

   💡 プロのコツ: A mortar and pestle will yield a more authentic texture.
3. 3

   Heat ghee or oil in a large pot or Dutch oven over medium heat. Add the diced red onion and sauté until softened, about 5 minutes. Add the diced potato and carrot and cook for another 5-7 minutes until slightly tender.

4. 4

   Add the garlic-ginger-chili paste to the pot and cook for 1-2 minutes until fragrant. Stir in 0.5 tsp turmeric, black pepper, cayenne (if using), and salt. Cook for another minute.

5. 5

   Add the diced tomato and the pierced dried lime to the pot. Pour in the water and the remaining 0.25 tsp turmeric. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until potatoes and carrots are tender.

6. 6

   Add the tuna chunks to the stew. Gently stir and simmer for about 5-7 minutes, or until the fish is cooked through. Be careful not to overcook the fish.

7. 7

   Stir in the fresh lime juice and the remaining chopped cilantro. Taste and adjust seasoning if needed. Remove the dried lime before serving.

   💡 プロのコツ: The dried lime is for flavoring and is typically removed before eating.
8. 8

   While the stew is simmering, prepare the basmati rice according to package directions. For extra flavor, toast the rice in a tablespoon of ghee or oil with a bay leaf and a few cardamom pods before adding water.

   💡 プロのコツ: Fluffy basmati rice is the perfect accompaniment.
9. 9

   Serve the Omani Paplou Fish Stew hot over a bed of fluffy basmati rice. Garnish with extra cilantro and lime wedges.

   💡 プロのコツ: A drizzle of olive oil can also be added as a garnish.