Name: Kuwaiti Fish Stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 2 tsp Herbie’s Ground Cumin; 2 tsp freshly ground black pepper; 2 tsp Herbie’s Ground Cardamom; 2 tsp Herbie’s Alleppy Turmeric; 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

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.

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 minutes

Yield: 4 Serves 1x

Category: Fish

Method: stew

Cuisine: Middle Eastern

Scale

Ingredients

2 tsp Herbie’s Ground Cumin
2 tsp freshly ground black pepper
2 tsp Herbie’s Ground Cardamom
2 tsp Herbie’s Alleppy Turmeric
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

Cook Mode Prevent your screen from going dark

Instructions

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.