Sayadeya Masreya

Method

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1. Toss the fish with 2 tsp cumin, the salt and the flour.

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2. Fry in the oil over high heat, 3 minutes a side, until browned and just cooked. Lift out and set aside.

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3. Strain the oil through a sieve into a bowl to remove the burnt crumbs, then return 4 tbsp of it to the pan.

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4. Cook the onions in that oil over medium heat for 25 minutes, until deeply browned. This is where the colour comes from.

   Mark done Start 25 min timer

5. Lift out a third of the onions for the top. Add the rice to the pan with the remaining onions and turn it for 2 minutes.

   Mark done Start 2 min timer

6. Add the cumin, turmeric, salt and hot stock. Bring to the boil, cover, and cook on the lowest heat 18 minutes.

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7. Rest covered 8 minutes, fork through, and serve with the fish, reserved onions, coriander, lemon and tahina.

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Chef’s Tips

• Strain the frying oil before the rice goes in, or the crumbs burn.
• Take the onions genuinely dark.
• More cumin than feels right. That is the dish.

Pairing Suggestions

• Egyptian tahina
• Salata baladi
• Torshi

Storage & Reheating

Refrigerated for 2 days. Reheat covered at 170°C. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.