Saudi Fish Curry Samak Quwarmah
Dive into the rich and aromatic flavors of Saudi Fish Curry, also known as Samak Quwarmah—a hearty dish that combines tender white fish fillets with a symphony of warm spices, creamy coconut milk, and tangy lemon juice. This traditional Middle Eastern curry is infused with exotic notes of cardamom, cinnamon, and cloves, creating a beautifully balanced dish that is perfect for impressing guests or enjoying a special dinner at home. Lightly fried fish lends a delicate, flaky texture to the dish, while a luscious tomato-based sauce brings depth and complexity. Ready in just an hour, this comforting curry is best served with steamed basmati rice or warm flatbread to soak up every delicious bite. A must-try for lovers of bold flavors, Samak Quwarmah will transport your taste buds to Saudi Arabia with its undeniable charm.
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Recipe Information
Ingredients
- 500 grams firm white fish fillets (e.g., hammour, cod, or snapper)
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder (adjust to taste)
- 1.5 teaspoons salt
- 2 tablespoons lemon juice
- 4 tablespoons vegetable oil
- 1 unit large onion, finely chopped
- 4 units garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 units tomatoes, finely chopped
- 400 milliliters coconut milk
- 200 milliliters water
- 3 units cardamom pods, lightly crushed
- 0.5 teaspoon ground cinnamon
- 3 units cloves
- 2 tablespoons fresh cilantro, chopped
Instructions
Cut the fish fillets into medium-sized pieces and pat them dry with a paper towel. Place them in a bowl.
Season the fish with turmeric powder, 0.5 teaspoon salt, and lemon juice. Mix gently to coat evenly and set aside to marinate for 15 minutes.
Heat 2 tablespoons of vegetable oil in a large, deep skillet or pot over medium heat. Once hot, add the marinated fish pieces and lightly fry for 2 minutes per side, just until they start to turn golden but aren’t fully cooked. Remove fish and set aside.
In the same skillet, add the remaining 2 tablespoons of oil. Add the chopped onion and sauté for 5-6 minutes until it softens and turns golden brown.
Stir in the minced garlic and ginger. Cook for another minute until fragrant.
Add the crushed cardamom pods, cloves, ground cinnamon, ground coriander, ground cumin, and red chili powder. Stir well and let the spices bloom for 30 seconds.
Add the chopped tomatoes and cook down for 5-6 minutes until they form a thick paste.
Pour in the coconut milk and water. Mix well and bring the mixture to a gentle simmer. Season with the remaining 1 teaspoon of salt.
Carefully place the fish pieces into the curry. Cover and let the fish simmer in the sauce for 8-10 minutes, or until it is fully cooked and flaky.
Taste and adjust seasoning if needed. Discard the cardamom pods and cloves before serving.
Garnish with fresh chopped cilantro and serve hot with steamed basmati rice or flatbread.
Nutrition Facts
Calories |
1209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 38.9 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 312 mg | 24% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2700 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
