Ingredients with Measurements:
- 2 lbs. of fish (any white fish)
- 4 medium-sized potatoes
- 2 medium-sized tomatoes
- 1 medium-sized onion
- 1 green chili pepper
- 1 red chili pepper
- 1 tablespoon of cumin
- 1 tablespoon of coriander
- 1 tablespoon of black pepper
- 1 tablespoon of salt
- 1 tablespoon of vegetable oil
- 1 tablespoon of ghee
- 4 cups of water
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Peel and cut the potatoes into small cubes. Set aside.
2. Cut the tomatoes into small pieces. Set aside.
3. Cut the onion into thin slices. Set aside.
4. Cut the green and red chili peppers into small pieces. Set aside.
5. In a large pot, heat the vegetable oil and ghee over medium heat.
6. Add the onions and sauté until they become translucent.
7. Add the fish to the pot and cook for 5 minutes.
8. Add the potatoes, tomatoes, green and red chili peppers, cumin, coriander, black pepper, and salt to the pot.
9. Pour in the water and stir well.
10. Cover the pot with a lid and let it simmer for 30 minutes or until the potatoes are tender.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 2g
Cholesterol: 50mg
Sodium: 1000mg
Total carbohydrates: 20g
Dietary fiber: 3g
Sugar: 3g
Protein: 20g
Substitutions for ingredients:
- Any white fish can be used.
- Olive oil can be used instead of vegetable oil.
- Butter can be used instead of ghee.
Variations:
- Lamb or chicken can be used instead of fish.
- Different vegetables can be added, such as carrots or green beans.
- Different spices can be used, such as turmeric or cinnamon.
Tips and tricks:
- Make sure to cut the potatoes into small cubes to ensure they cook evenly.
- Use fresh fish for the best flavor.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with a spoon for scooping.
Garnishes:
- Fresh cilantro
- Slices of lemon or lime
Pairings:
- Yemeni flatbread
- Rice
Suggested side dishes:
- Hummus
- Baba ganoush
- Tabbouleh salad
Troubleshooting advice:
- If the potatoes are not cooked through, add more water and continue to simmer until tender.
Food safety advice:
- Make sure to cook the fish and potatoes to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Saltah is a traditional Yemeni dish that is typically made with lamb or chicken. It is a popular dish in Yemen and is often served during special occasions.
Flavor profiles:
Saltah is a savory and spicy dish with a rich and hearty flavor.
Serving suggestions:
Serve hot with Yemeni flatbread and a side of hummus or baba ganoush.
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Region: Yemeni