Fish Madrouba (mashed fish & rice porridge)

Recipe No.: E-52

Emirati90 minServes 6

Madrouba is an Emirati dish in which rice is cooked with meat or fish and then beaten with a large wooden spoon until it becomes porridge-like, hence its name. It is served in Ramadan at iftar and suhoor and is said to taste better the next day.

Ingredients for Fish Madrouba

• 600 ghamour or safi (fillets or steaks)
• 1½ cupsshort-grain or basmati rice, rinsed
• 1large onion, chopped
• 4 clovesgarlic, crushed
• 1 tbspgrated ginger
• 2tomatoes, chopped
• 2dried black limes (loomi), pierced
• 1 tbspbezar
• 1 tspturmeric
• 4 tbspghee (samn) or oil
• 6 cupswater (adjust to consistency) and salt
• Melted ghee and fresh coriander to serve

Method

1. In a heavy pot, heat the ghee and cook the onion until soft, then add the garlic, ginger and tomatoes and stir until the tomatoes break down.
2. Add the bezar, turmeric, loomi and salt, stir for a minute, then lay the fish on top.
3. Add the rice and water, bring to a boil and reduce the heat.
4. Cook over very low heat, stirring now and then, for about 50 to 60 minutes until the rice is completely soft, adding hot water if it dries out.
5. Remove the loomi and beat the mixture with a wooden masher or hand blender until it forms a smooth, uniform porridge, removing any stray bones.
6. Serve hot in a deep dish topped with melted ghee and coriander.

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