Skip to main content

Ingredients 14 items

  • 2 cups vegetable oil for frying
  • 1500 g Hammour
  • 1 medium onion or 125 g, cut into cubes
  • 2 cloves crushed garlic
  • 1 small green chili pepper
  • 2 dried limes
  • 1 tablespoon chopped coriander leaves
  • 0.5 teaspoon ground cardamom
  • 0.58 g ground black pepper
  • 2 cubes MAGGI Chicken Stock
  • 1 medium tomato or 150 g, peeled and diced
  • 4 tablespoons tomato paste
  • 4.5 cups or 1125 ml water
  • 2.5 cups or 500 g basmati rice

How to prepare

  1. In a large saucepan, heat oil (reserve 3 tablespoons of oil to cook the rice) and fry fish pieces for 8-10 minutes or until it becomes brown in color and almost cooked. (season fish with salt and pepper) Remove and place in kitchen towel to absorb excess oil.
  2. In a large saucepan, heat the reserved oil and cook onion for 4-5 minutes or until it becomes light brown in color then add garlic, chili, dried lime, coriander, cardamom, black pepper and MAGGI Chicken Stock cubes and then stir for 1 minute.
  3. Add tomato and tomato paste and stir for 3 minutes then add water and bring to boil.
  4. Add the fried fish to the pot and simmer for 5 minutes. Remove fish from the pot and set aside.
  5. Add the rice and bring to a boil with constant stirring (add salt to your taste). Simmer while covering the pot over low heat for 20 minutes or until rice is cooked.
  6. Serve rice in a serving plate and topped with the cooked fish pieces.

Nutritional informations

Discover other recipes

Yemeni Meat Stew

Yemeni Meat Stew




Lamb Salona

Chat with us