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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Saudi Fish Curry (Samak Quwarmah)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions