Frank's Recipes! Fogga sa-mak (Fish and Rice)

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Fogga sa-mak (Fish and Rice)

1 large tuna or mackerel (3-4 lbs; 1.5-2 kgs) cut into steaks
3 red onions thinly sliced
6 cloves garlic crushed
3 fresh tomatoes chopped
6-8 curry leaves
2 teaspoons turmeric
2 teaspoons cinnamon
a few cloves
a small ginger stick chopped
1 teaspoon tomato paste
salt to taste
bezar -Mixed Local Spices- to taste
1/2 cup corn oil
3 cups rice

Wash and soak rice in water for two hours. Rub fish steaks in salt and leave it for 1 hour then wash it and rub it in bezar. Fry in a little oil on both sides until slightly brown. Remove, fry onion, garlic , ginger and spices. Brown and add (loomi) dry lemons, or 3 tablespoons lemon juice the remaining ingredients, then the fish. Add 4 1/2 cups of warm water and boil gently for 15 to 20 minutes with the lid on. Remove lid and add drained rice carefully. Do not stir. Cover again and reduce heat to simmer for around 10 minutes. Remove lid and stir once. When most if the liquid has been absorbed,replace the lid securely. Keep the pan on a very low heat in the oven, then after 20 minutes, turn the heat off and leave to set, with the lid on, until ready to serve.