Entree: United Arab Emirates – Northern Culinary Region – جاشيد ➤ Jasheed (Slow-cooked shredded rehydrated dried fish in a spiced tomato and onion sauce)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 30 min

Total 1 hr 15 min

Ingredients

- 1 lb (450 g) dried salted fish, whole (such as dried shark or mackerel), rehydrated and shredded
- 4 tbsp (60 ml) ghee or clarified butter
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced, about 10 oz (300 g)
- 4 cloves garlic, minced, about 1 oz (30 g)
- 2 tbsp (30 g) tomato paste
- 2 medium tomatoes, chopped, about 10 oz (300 g)
- 1 tbsp (15 ml) tamarind concentrate or 2 tbsp (30 g) soaked tamarind pulp strained
- 1 cup (240 ml) water or light fish stock
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 3 whole cardamom pods, lightly crushed
- 1 small stick cinnamon
- 2 dried limes (loomi) or 1 tbsp (15 ml) lemon juice if unavailable
- 1 tsp (5 g) sugar (to balance tamarind)
- Salt to taste, about 1/2 to 1 tsp (3-6 g) depending on fish saltiness
- 2 tbsp (30 g) chopped fresh cilantro for garnish

Instructions

1. Soak and prepare the dried fish: rinse the dried fish under cold water, then place in a large bowl with warm water and soak 1–2 hours to remove excess salt. Drain, remove bones if present, and shred the fish into bite-sized pieces; set aside.
2. Warm the ghee and oil in a heavy skillet or Dutch oven over medium heat. Add the sliced onions and sauté, stirring occasionally, until deeply golden and caramelized, about 20–25 minutes.
3. Add the crushed cardamom pods and cinnamon stick to the onions and cook 1 minute until fragrant. Stir in the minced garlic and cook 30–45 seconds.
4. Mix in the tomato paste and chopped tomatoes; cook 5–7 minutes until the tomatoes break down and the mixture darkens.
5. Stir in ground coriander, cumin, turmeric, black pepper, sugar, and the tamarind concentrate (or strained pulp). Add the dried limes (loomi) or lemon juice. Cook 2–3 minutes to bloom the spices.
6. Add the shredded rehydrated fish and 1 cup (240 ml) water or light fish stock. Gently combine, scraping any browned bits from the pan. Bring to a low simmer.
7. Cover and simmer gently for 20–30 minutes, stirring occasionally, until flavors meld and sauce reduces. Taste and adjust salt and tamarind balance.
8. Remove cinnamon stick and whole cardamom pods. If sauce is too thin, simmer uncovered a few minutes to thicken slightly.
9. Garnish with chopped cilantro and serve hot with steamed rice, khubz, or other flatbread typical of the region.