Pearl Diver – Curry from the Persian Gulf

Ingredients for 4 servings:

• 5 pieces of smoked fish (mackerel or similar)
• Oil (not olive oil)
• 2 large onions
• Salt
• 3 tbsp curry (or more, according to taste and spiciness)
• Water
• 2 tbsp yogurt
• 2 pieces of peas – sausage, yellow (to bind) or chickpea flour (then add more salt)
• 4 portions of rice, cooked in grains
• n. B. Desiccated coconut (lightly toasted)
• e.g. raisins
• n. B. Mango chutney
• e.g. fruit, apples and bananas (marinated with lemon juice)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

(Fish curry based on a pearl diver’s recipe from Kuwait)

Cut the smoked fish into 2 cm long pieces. Heat the oil in a pan, add the finely diced onions and about half of the fish pieces, add a little salt (be careful, smoked fish is already salty, and so is pea sausage), and sprinkle with curry. Stir briefly, deglaze with water and yogurt, and simmer gently for about 10 minutes. Then add the remaining fish pieces. After another 10 minutes, add the pea sausage, which has been mixed with a little water, and bring to a boil. Season with salt and curry, and pepper if desired. Serve with the rice (sprinkled with the coconut flakes) and the other ingredients (in separate small bowls or grouped in small portions around the rice on a large platter). For each forkful of rice and fish, serve with a different side dish, as desired.