How to make fish "machboos"

First, let's talk about "machboos" : it literally translates to compressed, as everything is compressed by the rice and fish! This could be prepared by any meat you like, today I'm doing it with fish!

Let's talk about the fish...it's a popular Bahraini fish called Hamour! Also known as grouper...A beautiful rich white fish! Any other white fish will work but a meaty fleshy fish is best!

Cut up the fish into good palm sized chunks (2-3 oz each)

Season with salt, pepper and a pinch of turmeric

Add 2 tablespoons of veg oil to a pot, allow it to heat up on a medium flame

Cover the rice with water and let it soak for 30 or so minutes

Add the fish skin side down on the hot oil and cook it for 2 minutes on each side, just to brown it

Remove from oil and set aside on a plate

Add the onions into the same pot with the same oil, stir untill it's a deep chocolatey brown color

Prepare your whole spices in a bowl, except for the dried lime

Add them to the onions and keep stirring until the onions brown up

Once the onions are deep brown, add the garlic and ginger paste, make your own paste or use from a jar, both are fine

After cooking the garlic and ginger for about a minute, add the chillies ( i love spicy food ) and the diced tomatoes.

Sprinkle salt over the tomatoes and cover the pot and let the tomatoes cook over low heat for 5 minutes

When the tomatoes "melt" into the pot, add a handful (1/4 cup) of chopped cilantro, stir it in

Mix up your powdered spices

Add the spices and stir over low heat

The dried lime

Throw it in...(hold the camera steady the next time :))

Add the hot water and boil over high heat

Add back the fish and cook it over high heat for about 5 minutes while covering the pot, taste the broth...it should be very salty but that's ok, you will need the salt to flavor the rice!

Remove the fish and set aside one last time

Add the rice after draining it

Mix it in over high heat untill the liquid is absorbed

Reduce heat once the rice absorbs the water

Add the fish back and bury it under the rice

Cover and put over a very low flame for 30-40 minutes until the rice grain is fully cooked and well bloomed.

Serve! Forget garnishing it...not for this dish!