A culinary treasure of Oman’s coastal heritage

During Ramadhan, when the call to prayer signals the gentle end of a day of fasting, the iftar table becomes more than a place to eat, it becomes a space of gratitude and togetherness. Omani chef Maisaa al Manji captures that spirit in her Special Seafood Mems, a dish that feels both celebratory and deeply rooted in Oman’s coastal heritage.
The aroma arrives first. Saffron blooms in golden threads, mingling with the citrusy depth of crushed black loomi. Steam carries the scent of curry leaves, garlic and buttered onions, rich yet inviting. It is the kind of fragrance that fills a home at sunset and draws everyone closer to the table.
At its heart is rice, tender and lightly mashed, infused with tomatoes, bell peppers and whole spices gently sautéed in olive oil and butter. A touch of aloe vera water lends a subtle silkiness, while lemon juice brightens the warmth of curry and pepper. Each grain absorbs the layers of flavour, creating a base that is comforting and aromatic.
Flaked fish, delicately boiled with cumin, turmeric, garlic and vinegar, is folded through the rice. It melts into the golden mixture, ensuring every spoonful carries both sea and spice, nourishment after a long fast.
Above it rests the showpiece: baked whole fish and jumbo shrimp, lightly seasoned and roasted alongside baby vegetables and pineapple. The sweetness of caramelised pineapple balances the brine, while herbs add freshness.
A smooth citrus sauce of onion, ginger, garlic, lemon and orange zest completes the dish with a bright finish.
Garnished with coriander and saffron, Special Seafood Mems becomes a Ramadhan centerpiece, generous, fragrant and made for sharing.

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Ingredients
Rice
• 1 kg rice
• 3 white onions, finely diced
• 3 cloves garlic, minced
• 4 fresh tomatoes, finely diced
• Red and yellow bell peppers, finely diced
• 1 dried black lemon (loomi), crushed without peel
• 500 g boneless fish fillet (any type)
• 1 tbsp saffron
• ½ tsp black pepper
• ½ tsp white pepper
• ½ tsp fish spice
• 1 tbsp curry powder
• 2 tbsp tomato paste
• ½ cup soaked aloe vera water
• Juice of 1 lemon
• 1 tbsp salt
• Whole spices
• Bay leaves
• Curry leaves
• Mustard seeds
• ½ cup olive oil
• 100 g butter
• 1.5 liters water (for cooking rice)
• ½ liter water (for vegetable sauce)
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Seafood
• Medium and small whole fish (as desired)
• Jumbo shrimp
• Baby boiled potatoes
• Baby carrots
• Baby corn
• Pineapple cubes
• Chopped coriander
• Garlic
• White pepper powder
• Paprika powder
• Italian seasoning
• Wild thyme
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Special Sauce
• White onion
• Bell pepper, finely chopped
• Lemon zest
• Orange zest
• Garlic
• Ginger
• Butter
• Lemon juice
• Orange juice
• Salt
Note:
Place all ingredients on heat until foam appears only, then blend until smooth.
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Rice Preparation
1. Bring water to a boil over high heat.
2. Add rice, salt and oil. Cook until the water reduces to the level of the rice.
3. Lower heat and cook until fully done.
4. Lightly mash the rice and set aside.
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Fish Preparation
1. Boil the fish in water with salt, cumin, turmeric, black pepper, minced garlic and
vinegar.
2. Once cooked, flake the fish and set aside.
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Rice Mixture
1. In a separate pot, heat olive oil and butter. Add onions, whole spices and garlic; sauté
well.
2. Add bell peppers and tomatoes.
3. Add all powdered spices, black lemon, saffron, water, coriander and tomato paste.
4. Simmer over low heat for 6 minutes.
5. Add flaked fish and rice; mix well until fully combined.
6. Transfer to a serving dish.
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Seafood Method
1. Clean the fish thoroughly and remove bones.
2. Butterfly the shrimp.
3. Soak fish and shrimp in water, lemon and ice for at least 1 hour.
4. Arrange seafood in a baking dish, add all remaining ingredients.
5. Bake at 180°C (356°F) for 30 minutes.
6. Place seafood over the rice and serve with the special sauce.
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Garnish
• Thinly sliced green onions
• Chopped coriander
• Cracked wheat
• A pinch of saffron