Fish with limes (a Maroque recipe)
ready in 45 mins
This zingy fish dish is full of flavour and has a lovely lime finish. A key Persian ingredient, dried lime is fascinating to cook with; this dish is believed to originate from the Arabian Gulf. Dried limes also add a unique flavour to rice.
3 to 4cm (about 1/2 in) piece of fresh ginger, peeled and chopped.
2 to 3 garlic cloves
2 tbsp of clarified butter
700g (1 1/2 lb) of fish steak - I use tuna, but trout, sea bass or swordfish will all work
2 onions chopped
1/2 tsp hot chilli powder
1 tsp ground turmeric
1 tsp baharat spice blend
1 piece of cinnamon bark
1 tin of chopped tomatoes
2 dried limes, pierced twice with a skewer
1. Using a pestle and mortar, grind the ginger with the garlic to form a paste.
2. Heat the butter in a heavy based pan and sear the fish on both sides, remove from the pan and stir in the onions.
3. Just as the onions begin to colour, stir in the ginger and garlic paste, the spices and the cinnamon bark.
4. Add the chopped tomatoes and dried limes, a little water about (150ml) and simmer gently for about 15 minutes.
5. Season the sauce with salt and place the fish steaks in it. Cover the pan and simmer for a further 15 minutes, until the fish is cooked.
6. Remove the cinnamon bark and dried limes and serve with rice.
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