Shopping List

• 2 Filets of frozen white fish
• 1 Cup of Long Grain Rice
• 1 Can of diced Tomatoes
• 1 Diced Onion
• 1 Small Chili Pepper
• 1/4 tsp. Baharat Seasoning (to taste)
• Pinch of freshly grated or dried Ginger
• Lemon Zest
• 3 Garlic Cloves Chopped
• Chicken/Beef Stock
• Ghee or Butter
• 1 Bay Leaf

Baharat Spice Blend:

• 1 tsp. Ground black pepper
• 2 tsp. Ground nutmeg
• 2 tsp. Paprika
• 1 tsp. Ground Coriander
• 1 tsp. Ground cinnamon
• 1 tsp. Ground Cloves
• 1 tsp. Cumin
• 1/4 tsp. Ground cardamom

Instructions

• Begin by simmering chopped onions in ghee or butter until they turn translucent.
• Then add long grain rice, toasting it as well before measuring in stock, tossing in a bay leaf, covering, and cooking, bringing to a boil before letting it rest for 14 minutes.
• Salt and pepper the fish, cutting it into bite-sized portions and setting aside.
• In a pan, heat ghee (or butter), garlic, freshly grated ginger, chili peppers, turmeric, Baharat seasoning (black pepper, cumin, coriander, clove, cardamom, paprika, cinnamon, and nutmeg, ground and blended), lemon zest, and a piece of cinnamon bark until the garlic is nicely toasted.
• Then add a can of tomatoes and their water.
• Simmer for 5-8 minutes, until the water starts to reduce and form a sauce.
• Add fish and cook for an additional 5-8 minutes, or until the fish cooked through, with nice flakey skin, but not overcooked.
• Plate the rice first, topping it with the curry, and garnishing with fresh mint and/or cilantro.

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