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Omani Paplou Soup (Fish Soup)

Course Soup
Cuisine Omani
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 243kcal
Author International Cuisine


  • 3 cloves garlic
  • 1 2-inch piece fresh ginger, peeled and thinly sliced
  • ¾ teaspoon ground turmeric divided
  • 1 teaspoon kosher salt
  • ¼ cup fresh cilantro chopped, plus more for garnish
  • 1 chili jalapeno or serrano, minced
  • 1 dried lime
  • ¼ teaspoon black pepper ground
  • 1 plum tomato cored and diced
  • 1 small or ½ medium red onion diced
  • ¼ cup freshly squeezed lime juice
  • teaspoon cayenne
  • 1 pound tuna steaks cut into bite size pieces
  • Cooked basmati rice for serving
  • Lime wedges for garnish


  • Using a mortar and pestle, make a paste of the garlic, ginger, ¼ teaspoon turmeric, salt, cilantro,chili 1 ½ tablespoons water; set aside.
  • Soak the dried lime for a few minutes in water to soften the skin.
  • Make a small hole by piercing it with a paring knife or fork.
  • Bring 5 cups water to a boil in a medium saucepan over medium-high heat
  • Add the black pepper and the remaining ½ teaspoon turmeric and cook 2 minutes.
  • Add the tomato, boil 5 minutes, then add the onion, and cook 5 minutes more.
  • Stir in the lime juice, garlic-ginger paste, cayenne, and dried lime; cover, decrease the heat to medium-low, and cook 15 minutes.
  • Remove the dried lime
  • Add the tuna and gently stir, cover and simmer until the fish is cooked through,
  • minutes more.
  • Serve over cooked basmati rice
  • Garnish with chopped cilantro and lime wedges.


Calories: 243kcal | Carbohydrates: 18g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 630mg | Potassium: 448mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2805IU | Vitamin C: 25.8mg | Calcium: 23mg | Iron: 1.6mg