Baplo بابلوه - Omani Fish Soup

In Germany when I was trying to find the recipe for 'Baplo', Google responded: "Do you mean Pablo?" ... But no, I didn't want to know how to cook a Spanish guy. Thankfully, mother was most heplful and waited till I got the camera to record the steps of cooking this famous Omani dish.

Baplo is an Omani dish, but it's most famously cooked by Baluchi and Lawati people, as a Baluch I'd say it's a Baluchi dish, but then I remember my Lawati classmate saying that it's Lawati. Who records the history of recipes in this region anyway... and no one's in the mood for a tribal conflict over fish soup. ;)

So let's get this recipe started!

INGREDIENTS:

- Water
- Full Tspn. Tummeric Powder (Picture)
- Ful Tspn. Salt (Picture)
- Sliced onion
- 4 Green chilli peppers
- Fish (Picture of how much we put)
- 4 Lemons
- Two crushed garlic cloves

PREPARATION:

- Heat water on the stove, then add a full teaspoon of Tummeric powder.
- Toss in the sliced onions.
- Toss in the green chillis.
- Toss in the fish. (Yes, a lot of tossing.)
- Add the full teaspoon of salt ... wait for two minutes then add the crushed garlic cloves. (Picture)

- Let it all cook, once the fish is done, turn off the fire and squeeze the lemons, lemons are the most important part of the whole recipe and give Baplo it's special sour flavour.

TIP: Do NOT add the lemon juice until AFTER it's cooked and OFF the stove, or the lemon juice will not taste nice and ruin the whole dish. + Serve with white rice.