x Abu Dhabi, UAESaturday 20 January 2018

Laila Al Khaja's salmon jisheedeh

A delicious recipe for you to try from Laila Al Khaja's new cookery book, With a Pinch of Spice.

Salmon jisheedeh

- 3 tbsp vegetable oil

- 5 large onions, finely chopped

- salt

- 5 cloves garlic, finely mashed to a paste

- 1 inch ginger, finely mashed to a paste

- 1 tbsp fish masala

- tsp turmeric powder

- 1 tsp cumin powder

- 1 tsp chilli powder

- 1 green chilli, thinly sliced

- cup coriander, freshly chopped

- pepper

- 1kg salmon fillet, half-baked and hand-mashed

- 4 tbsp rice powder, pan-roasted for a few minutes

- 2 tbsp pine nuts, roasted and powdered

- 1 tbsp dry lime powder (or 2 tbsp lime juice)

- 1 tbsp zereshk (dried barberries), for garnish

- a few coriander leaves, for garnish

In a large saucepan, heat the oil and stir-fry the onions with salt, until the juice has fully evaporated and the onions are golden brown. Add the garlic and ginger, then stir-fry for two minutes.

Add the fish masala, turmeric powder, cumin powder, chilli powder, green chilli, coriander and pepper.

Add the mashed salmon fillets and fry until well done and fragrant.

Add the rice powder and powdered pine nuts. Stir-fry, then add the lime powder, tossing to combine well.

Transfer the mixture to a serving plate, then garnish with barberries and coriander leaves (you could also garnish with 1 tbsp of crispy fried garlic). Serve with white rice.