Salty Fish Burger

By Khulood Atiq

Salty Fish Burger
Salty Fish Burger recipe.

300g salty fish, poached
200g white fish fillet, minced
2 tsp mustard
2 tbsp coriander, chopped
2 shallots, chopped
2 tsp coarse breadcrumbs
2 tsp Emirati spice (see recipe)
Salt and freshly ground black pepper
1 tsp Emirati lime pickle, chopped (see recipe)
A few drops Tabasco sauce
2 tbsp oil, for grilling

1 cup mayonnaise
½ cup tomato sauce
1 tbsp green pepper, finely chopped
1 tsp onion, finely chopped
2 tsp tamarind paste
½ tsp Emirati spice

Mix all ingredients in a mixing bowl. Divide mixture into small balls and flatten to form small patties. Heat oil in a pan on a medium heat. Use a spatula to transfer patties into pan. Cook patties about 3-4 minutes each side, or until golden brown. To make the sauce, mix all the ingredients in a mixing bowl. Set aside. Serve fish patties in toasted buns, with watercress and a little sauce.

Emirati Spice
Yields 1 to 1½ kg of Emirati spice.

1 cup cumin seeds
1 cup coriander seeds
1 cup fenugreek seeds
1 cup fennel seeds
½ cup ground cinnamon
1/4 cup black pepper powder
1 cup turmeric powder

Dry roast spice seeds and then leave to cool. Get rid of any burned seeds and grind the roasted spice seeds with a mortar and pestle, the traditional way, or with an electric blender.
Add remaining ingredients – cinnamon, black pepper powder and turmeric powder – to ground mixture. Store in an airtight container.

Chef’s note: In the past a piece of sea salt was placed in the Emirati spices container to prevent the humidity in the air from spoiling the spices, as they were stored for a long period of time.

Achaar Loumi or Dried Lime Pickles

1kg small loumi (dried lime)
½ to 1 cup salt
2 tbsp ground coriander
1 tbsp suweda (black cumin)
3-4 dried red chillies
5 cloves garlic
Serka (white vinegar)

Wash loumi and cut into halves.
Add some salt to get rid of the juices, leave to soak for 15 minutes. Fill loumi with ground coriander and suweda. Put them in a glass container. Add red chillies and garlic cloves to the container.
Fill the container with serka and close firmly. Put the container in direct sunlight for 15 to 20 days without opening it, until the pickles are ready. Serve pickles with all types of rice.



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