Pesca del día marinada en cúrcuma y tamarindo
Chutney de mango - relish de tomates cherry
FISH OF THE DAY MARINATED IN TURMERIC AND TAMARIND
MANGO CHUTNEY- CHERRY TOMATO RELISH
2018 - In 2018, a bit of a coincidence, I had the opportunity to get to visit the United Arab Emirates. Although my expectations, from a culinary point of view, were low, I found this dish by surprise: In the city of Sharjah, I tried the Masgouf, which could be considered one of Iraq’s national dishes. It is a common Carp, roasted and smoked with firewood. The fish is previously marinated with tamarind paste, turmeric, garlic, salt and olive oil. Then it’s cooked on an altar nailed to stakes for an approximate time of 1 to 3 hours depending on the size. It is served whole, on a large tray, accompanied by a flatbread, a mango chutney and a salad of wild arugula, cucumbers and tomatoes. Here at Cocina Abierta I don't have an altar like the one mentioned, nor have access to common carp, but our version with the local fish of the day that we cook in a wooden oven. The rest of the ingredients are also sourced and produced on the island, so we decided to make our version of Masgouf with heirloom seed cherry tomatoes, accompanied with spicy arugula and Mango Keitt chutney.