👨‍🍳 Instructions

1. 1

   Prepare the fish: Season the fish portions with salt, pepper, turmeric, and half of the cumin. Set aside.

   💡 Tip: Ensure the fish is dry before seasoning for better searing.
2. 2

   Fry the fish: Heat 50ml of vegetable oil in a large, non-stick skillet over medium-high heat. Fry the fish portions until golden brown and cooked through, about 3-4 minutes per side. Remove the fish and set aside on a plate.

   ⏱️ 10 minutes
3. 3

   Sauté aromatics: In the same skillet, add the remaining 50ml of oil. Add the finely chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 6 minutes
4. 4

   Make the sauce: Stir in the crushed tomatoes, tomato paste, coriander powder, remaining cumin, cardamom powder, and salt and pepper to taste. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.

   ⏱️ 10 minutes
5. 5

   Cook the rice: While the sauce simmers, drain the soaked basmati rice. In a separate pot, add the rice, 500ml of water (or fish broth for extra flavor), and salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy.

   ⏱️ 20 minutes

   💡 Tip: Do not stir the rice while it's simmering to prevent it from becoming mushy.
6. 6

   Assemble the dish: In a deep serving dish or a wide, shallow pot, spread the cooked rice evenly. Arrange the fried fish portions on top of the rice. Pour the tomato sauce over the fish and rice. Garnish generously with the thinly sliced onions (optional, can be lightly sautéed first) and fresh chopped cilantro.

   💡 Tip: Some variations include layering the fish and rice multiple times.
7. 7

   Serve hot: Serve the Mutabbaq Samak immediately with lemon wedges on the side.

   💡 Tip: The lemon juice adds a bright, fresh contrast to the rich flavors.