Madrooba Samak
Fish beaten into rice until creamy and smooth.
Ingredients
- 700 g White fish
- 2 cups Short-grain rice
- 1 Onion
- 1 tsp Turmeric
- 2 Dried lime (loomi)
- 1 tbsp Baharat spice mix
- 4 tbsp Ghee
- ½ cup Milk
- 2 tsp Salt
- 6 cups Water
Method
- Poach the fish — Simmer the fish with turmeric and salt for 12 minutes, then flake it and remove every bone.
- Cook the rice — Cook the rice in the fish broth with onion, baharat and pierced dried limes until very soft.
- Beat together — Return the fish and beat hard until the mixture turns creamy with no separate grains.
- Loosen — Add the milk gradually to reach a soft, spoonable consistency.
- Madrooba is ready — Pour melted ghee over the top and serve hot.