Entree: United Arab Emirates – Northern Culinary Region – جاشيد ➤ Jasheed (Slow-cooked shredded rehydrated dried fish in a spiced tomato and onion sauce)

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 45 min

Cook 30 min

Total 1 hr 15 min

Ingredients

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

1 lb (450 g) dried salted mackerel, whole; rehydrated, deboned if needed, and shredded
4 tbsp (60 ml) ghee
3 tbsp (45 ml) vegetable oil
10 5/8 oz (300 g) (about 2 large) onions, thinly sliced
1 1/16 oz (30 g) (about 4 cloves) garlic, minced
2 tbsp (30 g) tomato paste
10 5/8 oz (300 g) (about 2 medium) tomatoes, chopped
1 1/16 oz (30 g) soaked tamarind pulp, strained (use pulp rather than concentrate)
1 cup (240 ml) water
2 tsp (4 g) ground coriander
1 tsp (2 g) ground cumin
1 tsp (2 g) ground turmeric
½ tsp (1 g) ground black pepper
3 whole cardamom pods, lightly crushed (about 0.035 oz (1 g); remove before serving)
1 small cinnamon stick (about 0.071 oz (2 g); remove before serving)
2 dried limes (loomi), pierced or lightly cracked; retain in the sauce when serving
1 tsp (5 g) sugar
Salt to taste, starting with none; add only after tasting the soaked fish
2 tbsp (30 g) fresh cilantro, chopped, for garnish

Show original ingredient measurements

450 g (1 lb) dried salted mackerel, whole; rehydrated, deboned if needed, and shredded
60 ml (4 tbsp) ghee
45 ml (3 tbsp) vegetable oil
300 g (about 2 large) onions, thinly sliced
30 g (about 4 cloves) garlic, minced
30 g (2 tbsp) tomato paste
300 g (about 2 medium) tomatoes, chopped
30 g soaked tamarind pulp, strained (use pulp rather than concentrate)
240 ml (1 cup) water
4 g (2 tsp) ground coriander
2 g (1 tsp) ground cumin
2 g (1 tsp) ground turmeric
1 g (½ tsp) ground black pepper
3 whole cardamom pods, lightly crushed (about 1 g; remove before serving)
1 small cinnamon stick (about 2 g; remove before serving)
2 dried limes (loomi), pierced or lightly cracked; retain in the sauce when serving
5 g (1 tsp) sugar
Salt to taste, starting with none; add only after tasting the soaked fish
30 g (2 tbsp) fresh cilantro, chopped, for garnish

Instructions

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

1. Rinse the dried salted mackerel and soak it in warm water for 1–2 hours, changing the water if it remains very salty. Drain, remove bones and skin as needed, and shred into bite-size pieces. The stated 15 7/8 oz (450 g) is the dried, pre-soaking amount.
2. Heat the ghee and vegetable oil in a heavy skillet or Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until deeply golden, about 20–25 minutes.
3. Add the crushed cardamom pods and cinnamon stick; cook for 1 minute. Add the garlic and cook for 30–45 seconds.
4. Stir in the tomato paste and tomatoes. Cook for 5–7 minutes, until the tomatoes soften and the mixture darkens.
5. Add the coriander, cumin, turmeric, black pepper, sugar, and strained tamarind pulp. Add the pierced dried limes and cook for 2–3 minutes.
6. Add the shredded fish and water. Bring to a gentle simmer, cover, and cook for 20–30 minutes, stirring occasionally, until the flavors meld and the sauce reduces. Add salt only if needed after tasting; dried salted fish can remain quite salty after soaking.
7. Remove the cinnamon stick and cardamom pods. If the sauce is thin, simmer uncovered briefly to thicken. Serve hot, garnished with cilantro; serve with steamed rice or khubz as desired.

1. Rinse the dried salted mackerel and soak it in warm water for 1–2 hours, changing the water if it remains very salty. Drain, remove bones and skin as needed, and shred into bite-size pieces. The stated 450 g is the dried, pre-soaking amount.
2. Heat the ghee and vegetable oil in a heavy skillet or Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until deeply golden, about 20–25 minutes.
3. Add the crushed cardamom pods and cinnamon stick; cook for 1 minute. Add the garlic and cook for 30–45 seconds.
4. Stir in the tomato paste and tomatoes. Cook for 5–7 minutes, until the tomatoes soften and the mixture darkens.
5. Add the coriander, cumin, turmeric, black pepper, sugar, and strained tamarind pulp. Add the pierced dried limes and cook for 2–3 minutes.
6. Add the shredded fish and water. Bring to a gentle simmer, cover, and cook for 20–30 minutes, stirring occasionally, until the flavors meld and the sauce reduces. Add salt only if needed after tasting; dried salted fish can remain quite salty after soaking.
7. Remove the cinnamon stick and cardamom pods. If the sauce is thin, simmer uncovered briefly to thicken. Serve hot, garnished with cilantro; serve with steamed rice or khubz as desired.