Book of Days Tales

On this date in 1961 Kuwait ended its treaties with the United Kingdom and declared independence. Kuwait is a constitutional monarchy with a parliamentary system of government. Kuwait City is the country’s political and economic capital. The nation has the most liberal political system in the GCC (union of Gulf states). It has the fifth largest oil reserves in the world, and is, therefore, economically stable despite the devastation of its infrastructure in the Gulf War. For almost all of its history Kuwait was a maritime and mercantile hub because of its strategic location.

Being an historically maritime nation, fish and other seafood are major components of Kuwaiti cuisine. The main fish eaten by Kuwaitis is the Zobaidi. The Hamour (grouper) is also important, typically served grilled, fried, or in Biryani (rice based curried dish). It has thick flesh and a distinctive taste. Other popular local fish include Safi (rabbitfish), Chanad, and Sobaity (sea bream). Most of the time, fish is eaten with rice.

Kuwaiti cuisine is a blend of Indian, Persian, Mediterranean, and Najdi cuisines. A prominent dish in Kuwait is Machboos, a rice-based dish made with spices, rice (usually basmati) and chicken, mutton, fish, eggs, or vegetables. Kuwait’s traditional flatbread is Khubz, found throughout the Gulf region. It is a large flatbread baked in a special oven. Numerous Khubz bakeries dot the country.

Here is a traditional Kuwaiti fish curry. Apart from the local fish, the ingredient that makes this dish special is the black lime. Black limes are not actually black, more a mottled tan. They are regular limes that have been partially dried and fermented, adding a complex sour note. You can find black lime in powdered form online; otherwise use regular limes.

Kuwaiti Fish Curry

Ingredients

2 tsp ground cumin
2 tsp ground black pepper
2 tsp ground cardamom
2 tsp turmeric
1 tsp salt
vegetable oil
2 onions, chopped
2 garlic cloves, crushed
1 large hot pepper, chopped fine
1 bunch fresh dill, chopped
1 bunch cilantro, chopped
3 tomatoes, chopped
2 tbsp tomato paste
2 whole black limes
4 large fish fillets
2 tbsp plain flour

Instructions

Mix together the ground spices and salt. Pierce the limes 4-5 times with a skewer.

Sauté the onions in the vegetable oil in a large pot until they are translucent. Add the garlic, hot pepper, dill, cilantro, tomatoes, tomato paste, black limes and 2 teaspoons of the spice mix. Add 2 cups of water, stir, cover, and keep warm while preparing fish.

Sprinkle the remaining spice mixture on both sides of fish and dust with flour. Fry lightly on both sides until golden. Transfer the fish to the stewing pot. Add more water if needed to cover fish. Simmer gently for 15-20 minutes until fish is done. Do not overcook the fish.

Serve with basmati rice and flatbread.

Serves 4