Kuwaiti Fish Stew
On one of their many trips to India Herbie & Liz met a couple from Kuwait, Bader & Sue, who shared this family recipe with them. The dried black lime (loomi), has a highly aromatic and piquant flavour that complements slow cooked dishes in it’s whole form, and is not dissimilar to Moroccan preserved lemons. The ground black lime is extremely versatile and is lovely sprinkled on scrambled eggs, salmon and salads.
2 tsp Herbie’s Ground Cumin
2 tsp freshly ground black pepper
2 tsp Herbie’s Ground Cardamom
2 tsp sea salt
3 tbsp olive oil
2 white onions, quartered
3 large ripe tomatoes, quartered
2 Herbie’s Whole Black Limes, pierced with a skewer 4-5 times
1 long green chilli, finely chopped
2 tbsp tomato paste
1 tbsp crushed garlic
500ml (2 cups) water
2 tbsp plain flour
4 firm white fish fillets (approx 700-800g)
1 loosely packed cup fresh coriander, roughly chopped
1 loosely packed cup fresh dill, roughly chopped
Combine cumin, pepper, cardamom, turmeric and salt.
Heat 2 tbsp of the oil in a large pot over medium heat. Add onions for two minutes until softened, then add tomatoes, black limes, chilli, tomato paste, garlic and 2 tsp of the spice mixture. Stir in the water and simmer while preparing fish.
Combine remaining spice mixture with flour and thoroughly coat fish fillets.
Heat remaining tablespoon of oil in a frying pan and cook fish 1 minute each side, until lightly browned.
Transfer fish to the stew, submerging it to finish cooking. Simmer for 10 minutes until fish is opaque (and flakes easily with a fork), then serve with fresh herbs and rice or couscous.
Fish such as cod, perch, ling and monkfish can be used.
Substitute the spice mixture, garlic and chilli with our Persian Spice Mix to speed things up.
Keywords: black limes, fish stew, middle eastern, kuwaiti food