Cod Machboos

Method

• Make a marinade with turmeric, chili powder, lemon juice, and olive oil.
• Let the cod marinate in the mixture in the refrigerator for about 1 hour, then cut into serving pieces.
• Sear the cod in a frying pan with rapeseed oil, skin side down, until golden. Flip and cook until nearly done.
• Rinse the rice using a sieve and soak in a bowl of cold water for 30 minutes. Drain and set aside.
• Chop the onion, finely dice the garlic and chili, grate the ginger, and cut the dried lime in half.
• Sauté the onion in clarified butter until soft, then add the cardamom pod, pepper, clove, bay leaf, and cinnamon stick.
• Add garlic, chili, and ginger, and sauté until the sharp smell dissipates.
• Add dried lime, canned tomatoes, fish stock, salt, Arabic masala, and turmeric, then bring to a boil.
• Add rice and simmer with a lid until the rice is cooked and the liquid has been absorbed, about 20-25 minutes.
• Serve the cod with the rice mixture.

Tip:Some ingredients may not be available in regular grocery stores, but can be purchased at most international or Asian supermarkets.