Yemeni Style Siadeah Recipe | MAGGI® Arabia

Yemeni Style Siadeah

Midweek days deserve something special. This Yemeni Style Siadeah is a budget saver. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 1 kg king fish, cut into thick slices
  • 3 tablespoons Adeny chili mixture
  • 2 teaspoons Curry powder
  • 5 tablespoons Vegetable oil
  • 2 medium Potatoes or 500 g, cut into large cubes
  • 2 medium Onions or 300 g, sliced
  • 3 medium Tomatoes or 450 g, peeled and chopped
  • 2 small chili peppers, green, chopped
  • 1/2 cup Coriander leaves or 35 g, chopped
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 2 cubes MAGGI Chicken Stock
  • 4 cups Basmati rice or 800 g, washed and drained
  • 1 pinch Salt, to taste
  • 7 cups Water or 1750 ml

How to Prepare

  1. In a bowl, mix the fish with adeny chili mixture, 1 teaspoon curry powder (reserve 1 teaspoon of curry aside).
  2. Heat oil in a large nonstick pot. Fry the fish on both sides until golden brown. Remove and set aside.
  3. Add potatoes to the same pot, stir over medium heat for 6-7 minutes or until potatoes become golden in color.
  4. Add onions, stir for another 3 minutes or until is tender then add tomatoes, green chili, fresh coriander, remaining 1 teaspoon curry powder, spices and MAGGI Chicken Stock cubes, stir and simmer covered on low heat with occasional stirring for 7-8 minute
  5. Carefully place the fried fish on top then add the rice, salt and water and bring to boil. Simmer over low heat for 20-25 minutes or until rice is cooked.
  6. Turn pot upside down in a serving platter and serve.

Nutritional Info

Energy: 564.00 Kcal
Protein: 31.00 g
Carbohydrate: 87.00 g
Fats: 9.30 g

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