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Kuwaiti Tamarind Baked Fish
Samak Bil Tamir Hindy
A bold and flavorful Kuwaiti fish dish coated in a rich tamarind and date sauce, then baked until tender and deeply infused with spices. Stuffed with a fragrant mix of fresh herbs, garlic, and ghee, this dish offers a savory-sour flavor profile rooted in coastal Gulf cuisine.
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- 1 kg Whole fish (e.g., snapper or grouper)(cleaned and scaled)
- 1 tbsp Coarse salt
- 1/2 cup Tamarind paste
- 1/4 cup Dates, pitted and pureed
- 1/4 cup Water
- 2 tbsp Ghee
- 1 large Onion, finely chopped
- 2 tsp Garlic, minced
- 1 small Green chili, finely chopped
- 1/2 cup Dill, finely chopped
- 1/2 cup Coriander, finely chopped
- 1/4 tsp Red chili powder
- 1/2 tsp Curry powder
- 1/2 tsp Ground coriander
- 1/2 tsp Cumin powder
- 1/2 tsp Kuwaiti Spice Mix (or fish spice mix)
- 1/2 tsp Turmeric powder
- 1/4 tsp Dried black lemon powder (loomi)
- 1/2 tsp Salt(or to taste)
- Lemon slices(for lining the baking dish)
- Fresh parsley or coriander(for garnish)
ðšâð³ äœãæ¹
- 1
Wash and clean the fish. Pat dry thoroughly. Rub the fish inside and out with coarse salt and set aside for at least 15 minutes.
- 2
While the fish is salting, prepare the filling. In a bowl, mix the finely chopped onion, minced garlic, green chili, dill, coriander, red chili powder, curry powder, ground coriander, cumin powder, Kuwaiti spice mix, turmeric powder, dried black lemon powder, and salt. Stir in the ghee until well combined.
- 3
Rinse the salt off the fish and pat it dry again. Carefully stuff the fish cavity with the prepared filling mixture. Tie the fish with cooking twine to secure the filling, starting from the head, then the middle, and finally the tail.
- 4
Prepare the tamarind-date sauce. In a small bowl, whisk together the tamarind paste, pureed dates, and water until smooth.
- 5
Preheat your oven to 200°C (400°F).
- 6
Line a baking dish with aluminum foil or parchment paper. Place lemon slices at the bottom of the dish.
- 7
Place the stuffed and tied fish in the center of the prepared baking dish. Spread the tamarind-date sauce evenly over the top and sides of the fish.
- 8
Bake the fish for 15 minutes at 200°C (400°F). Then, reduce the oven temperature to 180°C (350°F) and continue baking for an additional 15-20 minutes, or until the fish is cooked through and flakes easily.
- 9
Remove the fish from the oven. Carefully cut and remove the cooking twine. Transfer the fish to a serving platter. Garnish with fresh parsley or coriander.
- 10
Serve hot with white rice or steamed vegetables.
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- âEnsure the fish is completely dry after rinsing the salt to prevent steaming.
- âAdjust the amount of green chili according to your spice preference.
- âIf you can't find dried black lemon powder, you can omit it or use a pinch of sumac for a similar tang.
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- Use different types of firm white fish like sea bream or cod.
- Add a pinch of saffron to the tamarind-date sauce for an extra layer of flavor and color.