Arabian Fish Salona Curry

Add the cumin seeds, fenugreek seeds, fennel seeds, nigella seeds, cracked black pepper, Kashmiri chili powder, fish curry powder if using, za'atar, and dried lemon. Stir well, splash in a little hot water, and cook until the spices smell fragrant and the oil begins to separate from the masala.

Pour in the remaining hot water and bring the gravy to a steady boil. Add the fried or marinated fish pieces in a single layer, spoon the sauce over the top, then reduce the heat to medium-low. Cover and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily.

Stir in the fresh coriander and lemon juice. Turn off the heat and let the curry rest, covered, for 10 minutes so the flavors settle. Serve hot with rice, flatbread, or warm Arabic bread.