| 47 46 | Experience Emirati Cuisine Prawn Majboos Ingredients Onion 100 gm Garlic cloves 10 gm Tomato 100gm Tomato paste 10 gm Tomato sauce 125 gm Curry leaves 8 gm Dried lemon 4 units Medium shrimp 300 ml Salt 10 gm Pepper 5 gm Emirati spices (bezaar) 3 gm Dill 2 gm Red chili 2 units Green chili 2 units Curry powder 3 gm Coriander 2 gm Paprika 1 gm Ghee 100 gm Basmati rice 400 gm Prawn stock 800 ml Instructions 1. Marinate the prawns with salt, pepper, and paprika. Soak the rice in water for 30 minutes. 2. In a saucepan, heat half of the oil, add the prawns, and cook on both sides until golden. Set aside. 3. In the same pan, add the remaining oil and fry the onions until golden. Add the garlic, tomato, tomato paste, tomato sauce, dried lemon, and curry leaves, and cook until soft. 4. Add the stock and bring to a boil. Stir in the Emirati spices, curry powder, salt, and pepper. Add the chili and rice, and cook on medium-low heat until the stock is almost fully absorbed by the rice. 5. Add the prawns and melted ghee, and mix everything together. Sprinkle dill and coriander on top for garnish. Semach Magli Ingredients Sherry (fulI fish) 1000 gm Emirati fish spices 5 gm Turmeric powder 3 gm Flour 30 gm Oil (for frying) 1000 ml Salt to taste Instructions 1. Remove the guts and gills from the fish. Wash the fish, removing any trace of blood. 2. Salt the fish and let it stand for 10 minutes in the fridge. Wash the fish, removing any excess salt. 3. With a sharp knife, make 3 cuts on each side of the fish. Season with turmeric and Emirati spices. Preheat the oil to 170 degrees Celsius. 4. Coat the fish with flour and deep fry until golden on both sides and the core reaches 60 degrees Celsius.
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