Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Fish machboos

Middle Eastern 20 Mins Prep · 40 Mins Cook

In a small bowl, combine the cumin, fine coriander, turmeric, cinnamon, black lime, cardamom, paprika, chili powder, salt and pepper to make the spice mix.
Rinse the rice until it runs clear then soak in cold water for approx. 30 minutes.
Rub each fish with a portion of the spice mix. Set aside to marinate for at least 15 minutes.
Finely slice the onions. Chop the tomatoes. Mince the garlic.
In a large pot, heat the oil over a medium heat. Fry the fish on either side until slightly golden, but not cooked through. Remove from the pot and set aside.
To the same pot, add the onions and sauté until golden brown. Add the garlic and sauté for 1 minute. Stir in the tomatoes and tomato paste. Cook until the tomatoes break down and the mixture thickens. Add the remaining spice mix to the pot. Stir well to coat the onions and tomatoes with the spices.
Drain the rice and add it to the pot. Gently mix the rice with the onion-tomato mixture. Pour in the stock, ensuring it covers the rice, and bring the mixture to a boil. Reduce the heat to low. Cover the pot and let it simmer for approx. 15-20 minutes, or until the rice is partially cooked.
Place the fish on top of the rice and seal the pot with a lid and cook for a further 10 minutes, or until the rice and fish are cooked through. Adjust the seasoning, if necessary.
Meanwhile, chop the mint and coriander.
Allow the machboos to rest for a few minutes before fluffing the rice with a fork. Scatter over the herbs and serve immediately.