Jasheed (traditional coastal fish dish)

Recipe No.: E-12

Emirati70 minServes 6

Jasheed is a coastal Emirati dish of fish, most often small shark, that is boiled, flaked and cooked with onions, bezar and dried lime, then served over white rice with ghee. It belongs to the seafood cooking of Gulf coastal homes; there is no precisely documented history of its origin.

Ingredients for Jasheed

• 1 kgsmall shark or a firm white fish (kingfish or hamour), cleaned and cut into pieces
• 2large onions, chopped
• 4 clovesgarlic, crushed
• 1 tbspfreshly grated ginger
• 2green chilies, chopped
• 2tomatoes, chopped
• 1 tbsptomato paste
• 3 tbspghee (samn) or oil
• 1 tbspbezar (Gulf spice blend)
• 1 tspground cumin
• 1 tspground coriander
• 1 tspturmeric
• 2dried black limes (loomi), pierced
• 2bay leaves
• ½ bunchfresh coriander, chopped
• Salt and black pepper to taste
• To serve
• fluffy white rice, ghee and pickled onions

Method

1. Boil the fish in lightly salted water for 20 to 30 minutes until cooked and easily flaked.
2. Lift out the fish and let it cool slightly. Remove skin and bones, flake the flesh with your fingers and gently press it in a sieve to drain excess liquid.
3. Heat the ghee in a wide pot over medium heat and brown the onions for 8 to 10 minutes until golden.
4. Add the garlic, ginger, green chilies and bay leaves and stir for 2 minutes. Add the tomatoes and tomato paste and cook until soft and thickened.
5. Add the bezar, cumin, coriander, turmeric, salt and pepper and stir for a minute until fragrant.
6. Add the flaked fish and the loomi, stir gently, and cook uncovered over low heat for 10 to 15 minutes until the fish has absorbed the spices and is nearly dry.
7. Scatter over the fresh coriander and serve the jasheed hot over white rice with ghee and pickled onions.

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