Tariq Almaashi at Turath Al Mandi ‘This is a variation of one of my mother’s traditional Yemeni recipes. The shrimps can be replaced by a fillet of fresh fish or any other seafood, and you can use olive oil instead of vegetable oil.’
Ingredients 1kg peeled shrimps (10-20) 1 fresh tomato, diced into cubes 2 large red onions, thinly sliced 6 cloves of garlic, ground 2 tbsp fresh chopped coriander 4 tbsp tomato paste 100g tamarind paste, soaked in half a cup of hot water 1 tbsp fresh chilli paste or purée (no additives!) 2 cups fish or chicken stock Arabic spices (cumin, coriander, cardamom, cinnamon and cloves) Pinch of oregano Vegetable oil Salt and pepper
Method 1 In a large saucepan, sauté the onions in oil until golden brown. 2 Add the shrimps and sauté until they turn pink in colour. 3 Add the garlic, cilantro, spices, oregano and fresh tomato. Cook over a medium heat for about five minutes, until the ingredients are fused together. 4 Add tomato paste, tamarind paste and chilli paste and gently sauté for about three minutes. 5 Add two cups fish or chicken stock (alternatively, just use water). 6 Reduce the heat to a low setting and leave the dish to simmer for five to eight minutes, stirring occasionally. 7 Serve with steamed rice or bread.