Omani Fish Soup Recipe
A tart and warming Omani fish soup made with fresh tuna, tomatoes, onion, garlic, turmeric, green chillies, loomi and fresh lime, served over basmati rice.
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Servings:
Calories: 347kcal
Equipment
- Large, wide saucepan or deep sauté pan
- Chopping board
- Sharp knife
- Citrus juicer optional
- ladles and crockery as needed
Ingredients
Aromatics, Vegetables and Herbs
- 1 dried brown lime loomi
- 2 medium ripe tomatoes
- 1 medium onion about 120g / 4 oz pre peeled weight
- 8 garlic cloves
- 1-2 green chillies
Spices and Seasoning
- 1 tsp fine sea salt plus more to taste
- 2 tsp ground turmeric
- freshly ground black pepper
Everything Else
- 4 Tbsp neutral cooking oil
- 500 g fresh tuna loin cut into large chunks
- 60 ml freshly squeezed lime juice plus more if necessary
- 500 ml water
Cornflour slurry
- 2 tsp cornflour
- 2 Tbsp water
To serve
- cooked basmati rice
- chopped coriander leaves (cilantro)
- lime wedges
- chopped green chillies optional
Instructions
Prep Work
- Cover the loomi with boiling water and leave it to soak while you get everything else ready. Drain it, then pierce three times with the tip of a knife. Leave it whole.
- Finely chop the onion, garlic and chillies.
- Quarter the tomatoes.
- Chop the coriander leaves, chillies (if using) and lime wedges for serving.
- Mix the cornflour and cold water in a small bowl until completely smooth. Set aside until the end.
Let's get Cooking
- Heat the oil in a large, wide saucepan or deep sauté pan over medium heat.
- Add the chopped onions and cook for 3 minutes, stirring frequently, until the onions are soft. Lower the heat if they start to brown.
- Tip in the garlic and chillies and cook for a minute.
- Add the tomato wedges and cook for 1 minute, stirring occasionally.
- Add the tuna chunks. Gently turn them through the softened onion and tomato mixture, taking care not to break them up. Give them 2 minutes to take on a little flavour, turning them. But don't worry too much about this, just flip the pan to allow most of the pieces to colour slightly.
- Sprinkle over the salt, turmeric and black pepper. Gently turn the fish again until every piece is coated and the contents of the pan are thoroughly golden. No more than a minute.
- Pour in the lime juice, followed by the water. Add the pierced loomi and gently stir the liquid around the fish.
- Bring the soup to a simmer, then lower the heat right down. Cover the pan and simmer gently for 10 minutes, until the tuna is cooked through. Avoid a vigorous boil, which will toughen the fish.
- Remove and discard the loomi. Stir the cornflour slurry again, then pour it slowly into the simmering broth, stirring while you do it. Stir carefully between the pieces of fish, or gently shake the pan, and cook for another 1 minute. The broth should be only lightly thickened, not turned into sauce.
- Taste and adjust the salt and more lime juice if needed. It should be a fairly tart soup but still taste balanced. Add another squeeze of lime at the table when serving if you’d like an even sharper finish.
- Spoon cooked basmati rice into individual bowls and ladle the paplou over it, making sure everyone gets several pieces of tuna and plenty of the garlicky, citrusy broth.
- Finish with a light scattering of coriander leaves (cilantro).
Notes
Nutrition is only for the paplou, doesn't include the rice.
Nutrition
Calories: 347kcal | Carbohydrates: 9g | Protein: 30g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 688mg | Potassium: 551mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3242IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 2mg
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