Yemeni Mutafayyah (Fish in Thick Red Sauce)
Mutafayyah is a popular Adeni dish featuring fish fillets cooked in a rich, spiced tomato-based sauce with fenugreek. It's typically served with South Yemeni bread (khobz) or rice.
🧂 Ingredients
- 600 g Firm white fish fillets(such as cod, tilapia, or salmon, cut into large pieces)
- 2 tbsp Olive oil
- 2 medium Tomatoes(peeled and diced)
- 3 cloves Garlic cloves(crushed)
- 1 medium Green chili pepper(slit lengthwise and halved)
- 2 tbsp Tomato paste
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.25 tsp Fenugreek seeds(whole)
- 0.5 tsp Salt(or to taste)
- 0.25 cup Water
👨🍳 Instructions
- 1
Heat olive oil in a large skillet over medium-high heat. Add the crushed garlic and fenugreek seeds and cook for about 30 seconds until fragrant.
⏱️ 30 seconds - 2
Add the diced tomatoes and tomato paste to the skillet. Cook, stirring occasionally, until the tomatoes begin to break down.
⏱️ 5 minutes - 3
Stir in the ground cumin, ground coriander, and salt. Add the water and shake the pan or stir gently to combine the sauce.
💡 Tip: Be careful not to break up the fish too much when stirring. - 4
Gently place the fish fillets into the sauce. Add the halved green chili pepper. Cover the skillet and reduce the heat to medium-low.
⏱️ 15 minutes💡 Tip: You can also finish this dish in a preheated oven at 350°F (175°C) until the sauce thickens. - 5
Simmer until the fish is cooked through and the sauce has thickened to your desired consistency. Serve hot with khobz or rice.
💡 Tip: The sauce should be thick and rich.
💡 Pro Tips
- ✓Ensure the fish is cut into large pieces so it doesn't fall apart during cooking.
- ✓Fenugreek seeds add a unique, slightly bitter flavor that is characteristic of this dish.
- ✓Adjust the amount of chili pepper to your spice preference.
🔄 Variations
- Serve with a dollop of frothy hulbah (fenugreek dip) on the side.
- Add a pinch of turmeric for color and flavor.