YEMEN: Fish in Red Chili Sauce (Mutafaya), Hawaij Spiced Carrots, Sahawiq, and Rice

This is one of the best preparations of salmon I have ever cooked. It has a deep tomato flavor and a subtle spice level that can be dialed up for those who like more heat. The turmeric in the spice mixture for the carrots turned my grinder yellow, but was well worth it. The recipe makes about four times what is needed for carrots — a good thing as I cannot wait to add it to some soups and stews and to sprinkle it on meat before grilling, which is how it is more traditionally used.

Fish in Red Chili Sauce (Mutafaya)

4 dried guajillo peppers (can use ancho for more heat)

2 cups basmati rice, prepared according to package directions

3 medium tomatoes, such as a Roma or tomatoes on the vine

1 tablespoon cider vinegar

1 teaspoon granulated sugar

2 tablespoons oilive oil

2 kingfish or salmon steaks, ~1.5 lbs total

1 medium red onion

2 cloves garlic

1 Serrano chilli

2 tablespoons tomato paste

½ teaspoon granulated sugar

salt and pepper to taste

cilantro for garnish, optional

1. Remove seeds and stems from the dried chili peppers. Place in a small heat safe bowl and pour boiling water to cover. Let sit at room temperature for at least 4 hours, up to overnight, until softened.

2. Remove core from two of the tomatoes and cut into large chunks. Add tomatoes and drained peppers to a small blender or food processor. Remove from water and place in a blender. Add the vinegar and ½ a teaspoon sugar. Blend until smooth. Pour chili paste into a small bowl.

3. Heat olive oil in a large skillet or sauté pan, over medium high heat. Spread both sides of the fish steaks with a thin layer of the chili paste. Sear both sides of the fish to get a nice color, then remove the fish from the pan and set aside.

4. While fish is sautéing, chop the onion finely. Add to the pan with ¼ cup water. Sauté 5-7 minutes, until soft and translucent. Mince garlic and add to pan. Sauté 1 minutes. Core and finely dice remaining tomato. Add to the pan. Sauté until the tomato loses color and starts to break down, about 5 minutes. If mixture starts to stick, add a few tablespoons of water.

5. Combine tomato paste, 2 tablespoons of chili paste, remaining ½ teaspoon sugar, and ¼ cup water in a small bowl. Mix until smooth and pour into pan.

6. When mixture comes to a simmer, adjust for seasoning, adding in more salt and/or chili paste to taste. Gently nestle the fish in the sauce and lower heat to medium. Heat until fish is cooked through.

7. Serve atop cooked basmati rice.

Hawaij Spiced Carrots

2 tablespoons black peppercorns

1 tablespoon cumin seed

1½ teaspoons coriander seeds

1 teaspoon green cardamom pods

1 teaspoon whole cloves

1½ tablespoons ground turmeric

1 tablespoon olive oil

8 small carrots, peeled

1 teaspoon table salt

1. Heat oven to 375°.

2. Put all of the whole spices in a small skillet, and heat over low heat until fragrant, about 2 minutes.

3. Let spices cool and place them in a spice grinder with the turmeric. Pulse until finely ground.

4. Place carrots on a large half sheet pan and drizzle the oil on top. Sprinkle on about 1 teaspoon of the hawaij spice mixture and ½ teaspoon table salt. Shake pan back and forth to roll the carrots and distribute the oil and spice. Sprinkle another teaspoon of the hawaij spice mixture and ½ teaspoon table salt, and repeat shaking.

5. Roast carrot about 25 minutes, until soft, removing pan and shaking about halfway through the cooking time.

6. Save remaining spice mix in an air-tight container for up to 3 months.

Sahawiq

3 jalapeño or serrano peppers, coarsely chopped

1 garlic clove, chopped

½ bunch cilantro, leaves and stalks, chopped

2 limes, juiced

1 green tomato, chopped

¼ cup mint leaves

¼ cup parsley leaves

1 teaspoon salt

1 teaspoon ground cumin

1. Place all ingredients in a small blender or food processor. Pulse, then purée.

2. Place in a small bowl and refrigerate until ready to serve.

#yemen #mutafaya #salmon #hawaij #spices #globalcooking #familydinnerideas

FUN FACTS:

• Yemen is home to a cluster of 16th-century mud skyscrapers, some of which are seven stories high.

• The port city of Mokha was at the heart of Yemen’s 200-year trade monopoly over the sale of coffee and gave its name to mocha, as it is where the drink was made popular.

• According to popular belief, the“Queen of Sheba” resided in modern-day Yemen.