Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, samak mashwi (arabian spiced fish). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Great recipe for Samak Mashwi (Arabian spiced fish). #CookClick #goldenapron This is my version of an Arabian spiced fish that I ate at a Restaurant. The Best fish for grilling is Seabream, Hamour, Sheri and Snapper and these are locally available. This recipe calls for a barbeque, but if.
Samak Mashwi (Arabian spiced fish) is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Samak Mashwi (Arabian spiced fish) is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have samak mashwi (arabian spiced fish) using 19 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Samak Mashwi (Arabian spiced fish):
- Get 2 large fish
- Take 1 lemon sliced
- Get Rock Salt
- Make ready For the Sauce: 1 List
- Get 2 teaspoons cumin powder
- Get 2 teaspoons coriander powder
- Prepare 1 teaspoon chilli powder (you can add more if you want more heat)
- Get 1 teaspoon paprika
- Get 1/2 teaspoon turmeric powder
- Make ready 1/2 dried lemon, in powdered form
- Take 1 teaspoon white vinegar
- Make ready Juice of 1 ½ lemons
- Prepare For the Sauce : 2 List
- Make ready 1 cup onions, chopped
- Prepare 1 red capsicum, chopped
- Take 3-4 cloves garlic, chopped
- Get 2 cups tomato, chopped
- Make ready 4-5 tbsp Olive oil
- Prepare 1 1/2 teaspoons salt
You can find it in the spices aisle of larger supermarkets. So is the Samak Harrah Al Shara, the Syrian spiced fish. It's cooked in a banana leaf with the right amount of spices, making it soft and tender. The kebabs are not phenomenal but isn't terrible either.
Instructions to make Samak Mashwi (Arabian spiced fish):
- For the fish: - Clean the fish thoroughly and then carefully with a knife running through the side joint slit open from one side trying to cut it all the way from it's neck to it's tail. Put some slits over the fish skin as well. Sprinkle the outside of the fish with salt and rub lemon to remove any discolor and strong fish odor.
- Procedure for the sauce: - Combine all the ingredients of List 1 along with some salt and mix well to form a smooth paste.
- Heat 2 tablespoon of oil and sauté the onions for five minutes, until it is soft. Add the tomatoes, capsicum and garlic with some salt to taste and allow it to cook until it is completely smashed. Allow it to cool down and then in a blender add the sautéed vegetables along with list 1 and fine grind it to smooth fine paste. Transfer it to a bowl and check for seasoning and add some more olive oil.
- Procedure for the fish marination:On a grill tray place the foil paper as the base for the fish. Open the fish, with flesh side down and brush the marinade over the skin and the slits. Now turnover the fish, with skin side down and brush the marinade over the flesh, reserving some of the marinade to use at the final stage of grilling. Let the fish soak up the marinade for 30 minutes.
- Preheat the oven grill 200 C (400 F). Place in the fish with, skin side down, arrange some slices of lemon over it. Cook for 8 to 10 minutes. Carefully flip the fish over, flesh side down, and cook for another 8 to 10 minutes longer, or until cooked through.
- Serve with the Khubbos, Hummus, Tabelouh salad and get ready to dig in! Bel hana well sheffah! (Bon appetite in Arabic)
Dajaj Mashwi - Zauq Zindagi Its a Arabian cuisine day in chef Mehboob's kitchen and he has selected a convenient and exotic recipe from Arabian cuisine. Dajaj mashwi is a simple and popular Arabian dish and manages to find its way in family gatherings and weekend meals. Dajaj mashwi consists of chicken stuffed with rice and baked. This Arabian Grilled Chicken الدجاج المشوي is my favorite way to do Chicken on the Grill. The dishes that often given me the most trouble are surprisingly, those traditional dishes that our moms and grandmas used to make.
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