Onion rice cooked in a fish head broth with spices, tomato, and tamarind, and garnished with golden raisins.
Our take on the fisherman’s rice concept comes from Sudan’s Red Sea coast, which boasts a wide array of common and unusual seafood, such as zurumbak—fried sea snails. Ruz sayadia is a great place to start with the region’s specialities, as it combines bursts of fruity sweetness and tangy sourness into a filling dish that’s easy to prepare. If you’ve ever wondered what to do with fish heads, this recipe turns them into a rich and versatile stock.
Put the cleaned fish heads and 2 tablespoons (30g) of butter into a large pot on low to medium heat. Fry the fish heads for 3 to 4 minutes until lightly seared, then add the tamarind pods, bay leaves, cinnamon stick, cardamom pods, peppercorns, and season with salt. Pour 250ml water to just submerge the fish heads and bring to a boil. Lower the heat so the water gently simmers, semi-cover, and cook for 30 minutes, or until a rich broth forms and the water reduces slightly.
Skim and discard any foam that forms on the surface. Sieve the broth, discard the fish heads and whole spices. Meanwhile, add the remaining 2
tablespoons(30g) butter to another large pot on a low to medium heat and fry the onion while stirring occasionally for 12 to 15 minutes until caramelised and golden-brown.
Mix the rice and tomato juice into the fried onions andsimmer for 4 to 5 minutes until the tomato cooks into aslightly darker colour. Pour the broth into the mixture
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