64 | Experience Emirati Cuisine Jasheed Ingredients Shark fillet 500 gm Bay leaf 1 pcs Cinnamon 1 pcs Loomi 1 pcs Salt 5 gm Water 2000 ml For the dish Ghouzi masala 200 gm Turmeric 15 gm Lamb 1100 gm Water 50 gm Plating Ghee 50 gm Ginger-Garlic paste 15 gm Green chili (minced) 6 gm Loomi (crushed) 1 pcs Bezar spice 5 gm Black pepper 2 gm Fried onions 40 gm Coriander leaves 10 gm Salt to taste Instructions 1. Wash the shark well, removing any traces of blood. In a pot with water, add the cinnamon, loomi, bay leaf, and shark. Bring to a boil and cook until the shark is done. Drain and shred the meat, removing aII bones. 2. In a pan, heat the ghee and fry the ginger-garlic paste, green chili, and crushed loomi. 3. Add the bezar spice and saute for 1 minute. Add the shark and mix. If it gets too dry, add some water and let it simmer for 5 minutes. 4. Add the onions and mix. Season with salt and pepper, garnish with coriander leaves, and serve with boiled white rice.
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