Saudi Fish Curry (Samak Quwarmah) Recipe

Name: Saudi Fish Curry (Samak Quwarmah)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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

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 Recipe #405300 or Recipe #418082. Remove loomi and cinnamon bark from sauce and spoon sauce over fish.
6
Enjoy!

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Saudi Fish Curry (Samak Quwarmah) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saudi Fish Curry (Samak Quwarmah)

How did you like this recipe?

Frequently Asked Questions