Ingredients

• 1 1/2 lbs white fish steaks or 1 1/2 lbs fillets
• sea salt
• 2 tablespoons ghee (butter or oil)
• 2 medium size onions, chopped
• 1 teaspoon grated fresh ginger (I leave this out)
• 2 garlic cloves, crushed
• 1/2 teaspoon hot chili pepper
• 1 teaspoon baharat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
• 1 teaspoon turmeric
• 1 small piece cinnamon bark (small means small or it will be too cinnamony)
• 1 cup chopped peeled tomatoes (I used canned plum tomatoes which I puree in a blender leaving just a few small chunks)
• two dried black lime (loomi, pierced twice with a skewer)
• 1/2 cup water

Instructions

1. Wipe fish dry with paper towels, cut into serving pieces and sprinkle lightly with salt. Cover and leave aside in a cool place.

2. Heat ghee (oil or butter) in a heavy pan, add onion and fry gently until transparent. Add ginger if using, garlic, chili, baharat, turmeric and cinnamon bark and stir over heat for 2 minutes.

3. Add tomato, pierced loomi, and water. Add salt to taste and bring to a slow simmer. Cover and simmer gently for 15 minutes.

4. Place fish pieces in sauce, cover and simmer gently for 15-20 minutes until fish is cooked through. (I use a cast iron pan and take it off the heat at 15 minutes).

5. Lift fish onto prepared Recipe #405300 or Recipe #418082. Remove loomi and cinnamon bark from sauce and spoon sauce over fish.

6. Enjoy!