Saudi Fish Curry (Samak Quwarmah) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This is good especially with Bahraini Sweet Rice (Muhammar) or Rice With Onion (Mashkoul). Originally from, The Complete Middle East Cookbook by Tess Mallos, Gulf States section. Ingredients:
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 tomato (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 |
Directions:
1. Wipe fish dry with paper towels, cut into serving pieces and sprinkle lightly with salt. Cover and leave aside in a cool place.
2. 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.
3. Add tomato, pierced loomi, and water. Add salt to taste and bring to a slow simmer. Cover and simmer gently for 15 minutes.
4. 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).
5. Lift fish onto prepared Bahraini Sweet Rice (Muhammar) or Rice With Onion (Mashkoul). Remove loomi and cinnamon bark from sauce and spoon sauce over fish.
6. Enjoy!
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