Fish Matchboos Oman
Discover the vibrant flavors of Oman with this Fish Matchboos recipe, a fragrant and hearty dish perfect for family dinners or special occasions. Featuring tender white fish fillets like kingfish or snapper, delicately seared and then steamed over spiced basmati rice, this dish is infused with bold Middle Eastern spices such as loomi (dried lime), cinnamon, cumin, and cardamom. The rich tomato-based sauce, paired with the aromatic medley of onions, garlic, ginger, and green chilies, creates a balanced depth of flavor that makes every bite unforgettable. Quick to prepare in under an hour, this one-pot wonder is garnished with fresh coriander and a squeeze of lemon for an added zesty touch. Whether you're exploring Omani cuisine or looking for an exciting twist on classic rice dishes, Fish Matchboos is a must-try that will transport your taste buds straight to the Arabian Gulf.
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Recipe Information
Ingredients
- 500 grams White fish fillets (e.g., kingfish or snapper)
- 2 cups Basmati rice
- 2 medium, finely chopped Onion
- 6 cloves, minced Garlic
- 1 tablespoon, freshly grated Ginger
- 2 small, slit lengthwise Green chilies
- 3 medium, finely chopped Tomatoes
- 1 tablespoon Tomato paste
- 2 pieces Loomi (dried lime)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 4 pods Cardamom pods
- 4 pieces Cloves
- 1 piece Bay leaf
- 4 tablespoons Vegetable oil
- 1 teaspoon (adjust to taste) Salt
- 4 cups Water
- 2 tablespoons, chopped (for garnish) Fresh coriander
- 1 medium (for serving) Lemon
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak it in water for 20 minutes, then drain and set aside.
Season the fish fillets with a pinch of turmeric, cumin, and salt. Heat 2 tablespoons of vegetable oil in a large pan over medium heat and sear the fish for 2-3 minutes on each side until lightly golden. Remove and set aside.
In the same pan, add the remaining 2 tablespoons of vegetable oil. Sauté the onions over medium heat until golden brown, about 8-10 minutes.
Add the garlic, ginger, and green chilies to the onions. Cook for 1-2 minutes until fragrant.
Stir in the chopped tomatoes and tomato paste. Cook for 5-7 minutes, stirring frequently, until the tomatoes break down into a thick sauce.
Add the loomi, turmeric, cumin, coriander, cinnamon, cardamom pods, cloves, bay leaf, and salt to the tomato mixture. Stir and cook for 2 minutes to release the spices' aroma.
Add the drained rice to the pan and gently toss to combine it with the spice mixture.
Pour in 4 cups of water and bring the mixture to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
After 15 minutes, place the seared fish fillets on top of the rice. Cover again and cook for an additional 10 minutes on low heat, allowing the fish to steam and the flavors to meld.
Turn off the heat and let the Matchboos rest for 5 minutes before fluffing the rice gently with a fork.
Garnish with freshly chopped coriander and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 587 mg | 26% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.6 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
