Samak quwarmah

Samak quwarmah

Fish curry

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g fish steaks or fillets
salt, to season
40g ghee
or 2 tablespoons oil
2 onions, chopped
1 teaspoon fresh ginger, grated
2 garlic cloves, crushed
1/2 teaspoon ground hot chilli or chilli powder
1 teaspoon Baharat
1 teaspoon ground turmeric
1 small piece cinnamon bark
2 Loomi
or 1/2 lemon, thinly rinded
250g tomatoes, peeled and chopped

For serving

Quantity Ingredient
Muhammar
or Mashkoul

Method

  1. Wipe the fish dry with paper towels, cut into serving pieces and sprinkle lightly with salt. Cover and set aside in a cool place.
  2. Heat the ghee or oil in a heavy-based saucepan and gently fry the onion until translucent. Add the ginger, garlic, chilli, baharat, turmeric and cinnamon and stir for 2 minutes.
  3. Pierce each dried lime twice with a skewer and add them, or the lemon rind to the pan. Add the tomatoes and 125 ml water, season with salt and bring to a slow simmer. Cover and simmer gently for 15 minutes.
  4. Place the fish pieces in the sauce, then cover and simmer gently for 15–20 minutes, or until the fish is cooked through.
  5. Lift the fish onto a bed of muhammar or mashkoul. Remove the cinnamon and limes or lemon rind from the sauce and spoon the sauce over the fish.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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