🐟 Fish saloona
Fish saloona is a Gulf stew of kingfish steaks simmered in a tangy broth of tomato and tamarind with onion and potato. Turmeric colours the sauce golden and fresh coriander finishes it. The fish stays tender and flaky, and the thin, sour-savoury sauce is spooned over plain white rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g kingfish steaks
- 3 tomatoes, chopped
- 1 onion, chopped
- 2 potatoes, cubed
- 2 tbsp tamarind paste
- 1 tsp turmeric
- 1 bunch fresh coriander, chopped
- 1 tbsp vegetable oil, salt
- 700 ml water
Method
- Rub the fish with salt and half the turmeric and set aside.
- Fry the onion in the oil until soft, add the remaining turmeric and the tomatoes and cook for 5 minutes.
- Add the potatoes, tamarind and water and simmer for 15 minutes.
- Slide in the fish and simmer gently for 10 minutes without stirring.
- Scatter with coriander and serve with rice.
How to make it lighter
- Kingfish is lean, so most extra calories come from the oil and rice — keep oil to 1 tbsp (≈ 120 kcal).
- Swap part of the potato for courgette or okra.
- Serve a modest scoop of rice and plenty of the broth.
History
Fish saloona belongs to the coastal kitchens of the UAE, Oman and Bahrain, where kingfish (kanaad) is one of the most prized catches. Tamarind, a long-standing import from India, gives the dish its characteristic sourness.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →