Saudi Fish Curry Samak Quwarmah Food

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!

BAHRAINI SWEET RICE (MUHAMMAR)

Steps:

• In a small bowl or Arabian coffee cup (perfect size) put saffron, rose water and the cardamom.
• Wash the white Basmati rice until the water runs clear.
• In a large heavy pot boil the water.
• Stir in salt and rice and return water to a boil stirring occasionally.
• Boil uncovered for 8 minutes.
• Drain.
• Melt the butter or ghee in the same pan the rice was cooked. Add the rice back in with sugar and or honey.
• Sprinkle the rose water and spices on top of the rice.
• Using the end of a wooden spoon, make 3 small holes in the rice.
• Cover the pan with a paper towel and place lid tightly on top.
• Cook over low heat about 20 minutes, until done. (I personally leave the dish on one of the vents from the oven to my stove which is underneath when the oven is preheated at 325F until serving up to 2 hours later).
• Please try this dish with Recipe #372093 because they go extremely well together.
• Enjoy.

TRADITIONAL BAHRAINI CHICKEN MACHBOOS / MACHBOUS

Steps:

• Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the buharat, turmeric, cumin, and cardamom together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
• Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes.
• Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
• Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.
• Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.
• Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.
• Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.
• Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
• Serve the rice on a large serving plate and place the grilled chicken halves on the top.