Saudi Fish Curry Samak Quwarmah Recipes

SAUDI FISH CURRY (SAMAK QUWARMAH)

Steps:

• Wipe fish dry with paper towels, cut into serving pieces and sprinkle lightly with salt. Cover and leave aside in a cool place.
• 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.
• Add tomato, pierced loomi, and water. Add salt to taste and bring to a slow simmer. Cover and simmer gently for 15 minutes.
• 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).
• Lift fish onto prepared Recipe #405300 or Recipe #418082. Remove loomi and cinnamon bark from sauce and spoon sauce over fish.
• Enjoy!

SWEET COFFEE - OR SAFFRON INFUSION (QAHWAT AL-HILO)

Steps:

• Bruise cardamom pods by hitting with a mallet or pound briefly in a mortar.
• Combine the ingredients in a small pan or large long handled coffe pot.
• Stir to desolve the sugar, then leave on low heat for 30 minutes until reduced and thick.
• Serve in Arabic coffee cups*, filling them.
• *Those small cups the size Chinese tea is served inches.
• An exotic brew!

TURKISH BRAISED LAMB (TAS KEBAP)

Steps:

• Trim and cut meat into 2 cm (3/4 inch) cubes.
• Heat 1/2 the olive oil in a heavy pan and brown meat quickly on each side.
• Transfer to a plate.
• Add remaining olive oil, onion, garlic and sweet pepper.
• Fry gently until onion is transparent.
• Add tomato and water.
• Stir well, and add bahrat or allspice, salt and pepper to taste and most of the parsley.
• Return lamb to pan, cover and simmer gently for 1 1/2 hours or until lamb is tender and sauce is thickened.
• Very good on a bed of Turkish Wedding Pilaf (Dugun Pilav).
• Sprinkle hot meat with reserved chopped parsly before serving.