Saudi Fish Curry Samak Quwarmah Recipes

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SAUDI FISH CURRY (SAMAK QUWARMAH)

This is good especially with Recipe #443553 or Recipe #418082. Originally from, The Complete Middle East Cookbook by Tess Mallos, Gulf States section.

Provided by UmmBinat

Categories     < 60 Mins

Time 55m

Yield 6 , 6 serving(s)

Number Of Ingredients 13



Saudi Fish Curry (Samak Quwarmah) image

Steps:

  • Wipe fish dry with paper towels, cut into serving pieces and sprinkle lightly with salt. Cover and leave aside in a cool place.
  • Heat ghee (oil or butter) in a heavy pan, add onion and fry gently until transparent. Add ginger if using, garlic, chili, baharat, turmeric and cinnamon bark and stir over heat for 2 minutes.
  • Add tomato, pierced loomi, and water. Add salt to taste and bring to a slow simmer. Cover and simmer gently for 15 minutes.
  • Place fish pieces in sauce, cover and simmer gently for 15-20 minutes until fish is cooked through. (I use a cast iron pan and take it off the heat at 15 minutes).
  • Lift fish onto prepared Recipe #405300 or Recipe #418082. Remove loomi and cinnamon bark from sauce and spoon sauce over fish.
  • Enjoy!

Nutrition Facts : Calories 61.1, Fat 4.4, SaturatedFat 2.7, Cholesterol 10.9, Sodium 4.1, Carbohydrate 5.4, Fiber 1.1, Sugar 2.5, Protein 0.8

1 1/2 lbs white fish steaks or 1 1/2 lbs fillets
sea salt
2 tablespoons ghee (butter or oil)
2 medium size onions, chopped
1 teaspoon grated fresh ginger (I leave this out)
2 garlic cloves, crushed
1/2 teaspoon hot chili pepper
1 teaspoon baharat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1 teaspoon turmeric
1 small piece cinnamon bark (small means small or it will be too cinnamony)
1 cup chopped peeled tomatoes (I used canned plum tomatoes which I puree in a blender leaving just a few small chunks)
two dried black lime (loomi, pierced twice with a skewer)
1/2 cup water

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