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Bahraini Fish Curry
Samak Majboos Style
A rich and aromatic fish curry, inspired by the flavors of Bahrain's coastal cuisine. This dish features tender pieces of white fish simmered in a spiced tomato-based gravy with a hint of tamarind and coriander.
🧂 Zutaten
- 500 g White fish fillets(such as hammour, snapper, or cod, cut into chunks)
- 2 medium Onions(finely chopped)
- 3 medium Tomatoes(pureed)
- 4 Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 1 tbsp Tamarind paste
- 2 to taste Green chilies(slit)
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 0.5 tsp Garam masala
- 3 tbsp Vegetable oil
- 1 cup Water or fish stock
- to taste Salt
- a handful Fresh cilantro(chopped, for garnish)
👨🍳 Zubereitung
- 1
Heat vegetable oil in a pot or deep pan over medium heat. Add the chopped onions and sauté until softened and translucent.
⏱️ 5-7 minutes - 2
Add minced garlic and grated ginger. Sauté for another minute until fragrant.
- 3
Stir in the turmeric powder, coriander powder, and cumin powder. Cook for 30 seconds, stirring constantly.
- 4
Add the pureed tomatoes and slit green chilies. Cook until the tomatoes are well-cooked and the oil begins to separate from the masala.
⏱️ 8-10 minutes - 5
Stir in the tamarind paste and garam masala. Add water or fish stock and bring the mixture to a simmer. Season with salt.
- 6
Gently add the fish chunks to the simmering curry. Do not stir vigorously, as this can break the fish.
- 7
Cover the pot and let the fish cook gently in the curry for 8-10 minutes, or until it is opaque and flakes easily. Avoid overcooking.
- 8
Garnish with fresh chopped cilantro before serving.
💡 Profitipps
- ✓Use firm white fish that holds its shape well during cooking.
- ✓Adjust the amount of tamarind paste and green chilies to your preference for tanginess and spice.
- ✓The curry can be served with steamed rice, flatbreads, or even as a stew.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add a tablespoon of coconut milk for a creamier texture.
- Include a few curry leaves for an extra layer of aroma.
- A pinch of fenugreek powder can add a traditional touch.