Sayadeya

Ingredients

Fish fillets

1.5 pounds (such as cod, haddock, or tilapia)

Rice

1 cup (preferably long-grain or basmati)

Onion

1 large, finely chopped

Garlic

4 cloves, minced

Tomatoes

2 large, diced

Tomato paste

2 tablespoons

Fish stock

2 cups

Vegetable oil

3 tablespoons

Lemon juice

2 tablespoons

Fresh parsley

1/4 cup, chopped for garnish

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Turmeric

1 teaspoon

Coriander

1 teaspoon

Cumin

1 teaspoon

Instructions

1. Rinse the rice under cold water in a fine mesh strainer until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
3. Stir in the diced tomatoes, tomato paste, cumin, coriander, turmeric, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally to combine the flavors.
4. Pour in the fish stock and lemon juice, bringing the mixture to a boil.
5. Once boiling, reduce the heat to low and carefully add the fish fillets to the pot. Cover and simmer for 10 minutes, or until the fish is cooked through and flakes easily with a fork. Remove the fish fillets from the pot and set aside.
6. Add the rinsed rice to the pot, stirring well to incorporate it into the sauce. Cover and cook for 15 minutes, or until the rice is tender and has absorbed the liquid.
7. Once the rice is cooked, fluff it gently with a fork. Place the cooked fish fillets on top of the rice.
8. Cover the pot and let it sit for an additional 5 minutes to allow the flavors to meld.
9. Garnish generously with fresh parsley before serving hot.