Entree: Somalia – Kaluun iyo Bariis (Somali-style spiced fish served with aromatic seasoned rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 20 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 fish fillets, about 6 oz (170 g) each (firm white fish such as tilapia or snapper)
- 3 tbsp (45 ml) vegetable oil, divided
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, about 10 oz (280 g), chopped
- 2 tbsp (30 ml) lemon juice
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1 1/2 tsp (8 g) salt, divided
- 2 cups (370 g) basmati rice, rinsed until water runs clear
- 2 tbsp (30 ml) ghee or oil for the rice
- 3 cups (720 ml) water or light fish stock
- 2 green cardamom pods (crushed) and 1 small cinnamon stick (optional, for rice)
- 1 bay leaf (optional)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Show original ingredient measurements

- 4 fish fillets, about 6 oz (170 g) each (firm white fish such as tilapia or snapper)
- 3 tbsp (45 ml) vegetable oil, divided
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, about 10 oz (280 g), chopped
- 2 tbsp (30 ml) lemon juice
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1 1/2 tsp (8 g) salt, divided
- 2 cups (370 g) basmati rice, rinsed until water runs clear
- 2 tbsp (30 ml) ghee or oil for the rice
- 3 cups (720 ml) water or light fish stock
- 2 green cardamom pods (crushed) and 1 small cinnamon stick (optional, for rice)
- 1 bay leaf (optional)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat fish fillets dry. In a bowl, mix 1 tbsp (15 ml) oil, lemon juice, 1 clove minced garlic, 1 tsp (5 ml) ground cumin, 1/2 tsp (2.5 ml) ground coriander, 1/4 tsp (1.25 ml) turmeric, 1/4 tsp (1.25 ml) salt, and black pepper. Rub over fillets and set aside 15–20 minutes to marinate.
2. Heat 2 tbsp (30 ml) oil in a large skillet over medium-high heat. Add sliced onion and a pinch of salt; cook, stirring, until deep golden and soft, about 8–10 minutes. Remove half the onion to a plate for garnish.
3. To the skillet with remaining onion, add remaining garlic and ginger, chopped tomatoes, remaining ground spices, 1/4 tsp (1.25 ml) salt, and cayenne if using. Cook until tomatoes break down and form a thick sauce, 5–6 minutes. Reduce heat and keep warm.
4. In a separate saucepan, heat 2 tbsp (30 ml) ghee or oil over medium heat. Add cardamom pods, cinnamon stick, and bay leaf; fry 30 seconds until fragrant. Add rinsed basmati rice and remaining 1/2 tsp (2.5 ml) turmeric; stir to coat the grains for 1–2 minutes.
5. Add 3 cups (720 ml) water or stock and 1 tsp (5 ml) salt to the rice pot, bring to a boil, then reduce to low, cover, and simmer 12–15 minutes until rice is tender and liquid absorbed. Remove whole spices and fluff rice with a fork.
6. While rice cooks, heat a clean skillet over medium-high heat. Add a splash of oil and pan-fry marinated fish fillets 3–4 minutes per side (depending on thickness) until golden and cooked through. Alternatively, gently place fillets into the tomato-onion sauce and simmer 6–8 minutes until done.
7. To serve, mound the flavored rice on a platter, top with fried or stewed fish, spoon reserved caramelized onions and tomato sauce over the fish, and sprinkle with chopped cilantro.

1. Pat fish fillets dry. In a bowl, mix 1 tbsp (15 ml) oil, lemon juice, 1 clove minced garlic, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp turmeric, 1/4 tsp salt, and black pepper. Rub over fillets and set aside 15–20 minutes to marinate.
2. Heat 2 tbsp (30 ml) oil in a large skillet over medium-high heat. Add sliced onion and a pinch of salt; cook, stirring, until deep golden and soft, about 8–10 minutes. Remove half the onion to a plate for garnish.
3. To the skillet with remaining onion, add remaining garlic and ginger, chopped tomatoes, remaining ground spices, 1/4 tsp salt, and cayenne if using. Cook until tomatoes break down and form a thick sauce, 5–6 minutes. Reduce heat and keep warm.
4. In a separate saucepan, heat 2 tbsp (30 ml) ghee or oil over medium heat. Add cardamom pods, cinnamon stick, and bay leaf; fry 30 seconds until fragrant. Add rinsed basmati rice and remaining 1/2 tsp turmeric; stir to coat the grains for 1–2 minutes.
5. Add 3 cups (720 ml) water or stock and 1 tsp salt to the rice pot, bring to a boil, then reduce to low, cover, and simmer 12–15 minutes until rice is tender and liquid absorbed. Remove whole spices and fluff rice with a fork.
6. While rice cooks, heat a clean skillet over medium-high heat. Add a splash of oil and pan-fry marinated fish fillets 3–4 minutes per side (depending on thickness) until golden and cooked through. Alternatively, gently place fillets into the tomato-onion sauce and simmer 6–8 minutes until done.
7. To serve, mound the flavored rice on a platter, top with fried or stewed fish, spoon reserved caramelized onions and tomato sauce over the fish, and sprinkle with chopped cilantro.