Omani Fish Curry (Salona)
A flavorful and aromatic Omani fish curry, often referred to as 'Salona', featuring tender white fish simmered in a rich coconut milk and tomato-based sauce infused with a blend of warm spices. Black lime and curry leaves add a distinctive Omani touch.
🧂 Ingredients
- 500 g White fish fillets(e.g., kingfish, snapper, cod; cut into chunks)
- 2 tbsp Vegetable oil
- 1 Medium onion(finely chopped)
- 3 cloves Garlic cloves(minced)
- 1 tbsp Ginger(minced)
- 1 tsp Red chili powder
- 1 tsp Turmeric powder
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Salt(or to taste)
- 2 Large tomatoes(finely chopped)
- 400 ml Coconut milk
- 200 ml Water
- 1 Whole black lime (loomi)(pierced, optional)
- 8 leaves Curry leaves(optional)
- 2 tbsp Fresh coriander leaves(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
- 2
Add minced garlic and ginger to the pan. Stir fry for another 2 minutes until fragrant.
- 3
Stir in red chili powder, turmeric powder, ground coriander, ground cumin, and salt. Cook for 1 minute to toast the spices.
- 4
Add the chopped tomatoes and cook until they break down and form a thick mixture, about 6-8 minutes.
- 5
Pour in the coconut milk and water, stirring to combine. If using black lime, pierce it and add it to the curry. Bring to a gentle simmer and cook for 5 minutes.
- 6
Carefully add the fish pieces to the curry, ensuring they are submerged. Simmer gently for 10 minutes, or until the fish is cooked through and tender. If using curry leaves, add them during the last 2 minutes of cooking.
- 7
Remove the black lime, if used. Taste and adjust seasoning if necessary. Garnish with fresh coriander leaves and serve hot with steamed white rice or flatbread.
💡 Tip: Do not overcook the fish, as it can become dry.
💡 Pro Tips
- ✓Use firm white fish that holds its shape well during cooking.
- ✓Adjust the spice levels to your preference.
- ✓Black lime (loomi) adds a unique tangy and slightly smoky flavor.
🔄 Variations
- Can be made with shrimp or other seafood.
- Add a splash of tamarind paste for extra tanginess.