Omani Paplou Soup (Fish Soup)
Servings 4
Calories 243kcal
Ingredients
- 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
- ⅛ teaspoon cayenne
- 1 pound tuna steaks cut into bite size pieces
- Cooked basmati rice for serving
- Lime wedges for garnish
Instructions
- 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.
Nutrition
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