Omani Fish Curry 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!

INDIAN FISH CURRY/CHETTINAD FISH CURRY

Steps:

• Apply a pinch of salt and turmeric powder to the fillets, mix evenly and keep it aside.
• In a frying pan, pour 4 tablespoons of oil, and add the fennel seeds and fenugreek. Sauté till aroma (about 1 min). Add onions and garlic. Fry till the onion becomes slight golden brown. Add the tomatoes, red chile powder and coriander powder and saute it for 2 minutes, till the tomatoes are pulpy.
• At this point, add 3 cups of water. (The amount of water depends on the density of gravy needed). Now add the tamarind extract, and let this mixture boil on low flame for about 10 minutes.
• Add the coconut milk and continue in low flame for another 5 minutes. Now the mixture would have reduced considerably and will be quite thick. Add some more water, if you want.
• Add the fish pieces and some salt (keep in mind that you have already added salt to the fish) as required . The fish will cook very quickly, in a matter of five minutes. Don't overcook the fish, as they may break when served.
• Serve it hot with rice. Note: The more thicker, the more better. It gets thicker as time goes by.

OMANI FISH CURRY

Steps:

• Process onion, chilies, ginger and garlic to a paste.
• Heat oil in wok, stir fry paste until fragrant. Add dried spices and cook further 2 minutes.
• Add coconut milk, sugar and 1/2 cup water and simmer 30 minutes.
• You can prepare this far and add fish at the last minute and/or steamed vegetables.
• Add fish, cover and simmer for 5-8 minutes until fish cooked.
• Lastly add lime juice and season with salt.