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Jasheed
Jasheed (جشيد): Emirati and Bahraini minced fish fried with onion and Gulf spices, served on rice
Jasheed comes from the coastal kitchens of the United Arab Emirates and Bahrain, where baby shark caught in the shallows was boiled, shredded and fried with heaps of onion and spice, then piled over white rice for lunch. It is dry, fragrant and savoury, a little like a fish keema, with sweet onion and a warmth of turmeric and bezar. At home any firm white fish such as hamour, cod or haddock works perfectly; use shark only where it is legal and sustainably caught. The mistake people make is skipping the squeeze-dry after poaching, so the mixture stews instead of frying. Chef's tip: take your time over the onions, they should be soft and amber before the fish goes in, because they carry the sweetness of the dish.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ½ lb firm white fish filletshamour, cod or haddock; or shark where legal and sustainable
- 1 tsp ground turmeric
- 1 tsp salt
- 4 tbsp vegetable oil
- 3 onionsfinely chopped
- 5 garlic clovescrushed
- 1 tbsp fresh gingergrated
- 2 green chilliesfinely chopped
- 1 tbsp bezar or Gulf spice mix
- 1 tsp ground dried black lime
- 1 handful fresh corianderchopped
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Method
0/6 doneStep 1: Put 1 ½ lb firm white fish fillets in a pan, cover with water, add ½ tsp ground turmeric and ½ tsp salt and bring to a gentle simmer. Cook until the fish is opaque all the way through and flakes.
8 minStep 2: Drain, cool a little and pick out any bones. Flake the fish finely, then squeeze it in your hands or in a clean cloth to remove as much water as you can.
Step 3: Heat 4 tbsp vegetable oil in a wide frying pan and cook 3 onions over a medium heat until soft and amber.
15 minStep 4: Add 5 garlic cloves, 1 tbsp fresh ginger and 2 green chillies and cook for 2 minutes, then stir in 1 tbsp bezar or Gulf spice mix, 1 tsp ground dried black lime and the rest of ½ tsp ground turmeric.
2 minStep 5: Add the fish and the rest of ½ tsp salt and fry, breaking it up, until it is dry, fluffy and lightly toasted in places.
8 minStep 6: Stir through 1 handful fresh coriander and serve hot over white rice.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 33 g
- Carbs
- 9 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jasheed take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of onions?
- 2 shallots per onion.
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