- 1 kg king fish cut into thick slices
- 3 tablespoons adeny chili mixture
- 2 teaspoons curry powder
- 5 tablespoons vegetable oil
- 2 medium potatoes or 500 g, cut into large cubes
- 2 medium onions or 300 g, sliced
- 3 medium tomatoes or 450 g, peeled and chopped
- 2 small chili peppers,green, chopped
- ½ cup coriander leaves or 35 g, chopped
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 2 cubes MAGGI Chicken Stock
- 4 cups basmati rice or 800 g, washed and drained
- 1 pinch salt , to taste
- 7 cups water or 1750 ml
Yemeni Style Siadeah
INGREDIENTS
Yemeni Style Siadeah with
Yemeni Style Siadeah with 
- 1 kg king fish cut into thick slices
- 3 tablespoons adeny chili mixture
- 2 teaspoons curry powder
- 5 tablespoons vegetable oil
- 2 medium potatoes or 500 g, cut into large cubes
- 2 medium onions or 300 g, sliced
- 3 medium tomatoes or 450 g, peeled and chopped
- 2 small chili peppers,green, chopped
- ½ cup coriander leaves or 35 g, chopped
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 2 cubes MAGGI Chicken Stock
- 4 cups basmati rice or 800 g, washed and drained
- 1 pinch salt , to taste
- 7 cups water or 1750 ml
HOW TO PREPARE
Yemeni Style Siadeah with
Yemeni Style Siadeah with
1
In a bowl, mix the fish with adeny chili mixture, 1 teaspoon curry powder (reserve 1 teaspoon of curry aside).
2
Heat oil in a large nonstick pot. Fry the fish on both sides until golden brown. Remove and set aside.
3
Add potatoes to the same pot, stir over medium heat for 6-7 minutes or until potatoes become golden in color.
4
Add onions, stir for another 3 minutes or until is tender then add tomatoes, green chili, fresh coriander, remaining 1 teaspoon curry powder, spices and MAGGI Chicken Stock cubes, stir and simmer covered on low heat with occasional stirring for 7-8 minutes or until potato is almost tender.
5
Carefully place the fried fish on top then add the rice, salt and water and bring to boil. Simmer over low heat for 20-25 minutes or until rice is cooked.
6
Turn pot upside down in a serving platter and serve.
NUTRITIONAL INFORMATION
Yemeni Style Siadeah with
Yemeni Style Siadeah with
- Energy 564 (Kcal)
- Protein 31 (g)
- Carbohydrate 87 (g)
- Total Fat 9.3 (g)
REVIEWS
Yemeni Style Siadeah with
