Marrag Samak (Emirati Fish Stew)
A flavorful and aromatic fish stew, Marrag Samak is a traditional Emirati dish that highlights the region's connection to the sea. It features tender pieces of fish simmered in a spiced tomato-tamarind broth, infused with the distinct aroma of loomi (dried lime).
🧂 Ingredients
- 500 g Kingfish or other firm white fish(cut into 2-inch steaks or chunks)
- 1.5 tsp Bezaar spice blend
- 2 tsp Ginger-garlic paste
- 1 juice of Lime
- 2 tbsp Vegetable oil
- 1 medium Onion(thinly sliced)
- 1 medium Tomato(chopped)
- 1 optional Green chili(chopped)
- 0.5 tsp Turmeric powder
- 0.5 tsp Cumin powder
- 0.5 tsp Cinnamon powder
- 1.5 cups Vegetable or fish stock
- 2 tbsp Tamarind paste
- 1 tbsp Tomato paste
- 1 whole Loomi (dried lime)
- 0.25 cup Coriander leaves(fresh, chopped)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Marinate the fish pieces with 3/4 tsp Bezaar spice, 1/4 tsp ginger-garlic paste, and lime juice. Let it sit for at least 10 minutes.
💡 Tip: Ensure the fish is coated evenly. - 2
Heat 1 tbsp of oil in a pan over medium-high heat. Lightly fry the marinated fish pieces until golden brown on both sides. This does not need to cook the fish through. Remove from pan and set aside.
- 3
In the same pan (or a pot), heat the remaining 1 tbsp of oil over medium heat. Add the sliced onion and sauté until softened and lightly golden.
- 4
Add the remaining 1 tsp ginger-garlic paste, chopped tomato, and green chili (if using). Cook until the tomatoes soften.
- 5
Stir in the remaining 3/4 tsp Bezaar spice, turmeric powder, cumin powder, and cinnamon powder. Sauté for about a minute until fragrant.
- 6
Dissolve the tamarind paste in the vegetable or fish stock. Add this mixture to the pot along with the tomato paste and the whole loomi. Bring to a simmer.
💡 Tip: Ensure the tamarind paste is fully dissolved. - 7
Add salt and black pepper to taste. Let the stew simmer for about 10 minutes to allow the flavors to meld.
- 8
Gently place the fried fish pieces into the simmering stew. Add the chopped coriander leaves. Cover and cook for another 5-7 minutes, or until the fish is cooked through and flakes easily.
💡 Tip: Be careful not to overcook the fish. - 9
Remove the whole loomi before serving. Serve hot with steamed rice.
💡 Pro Tips
- ✓Bezaar is a classic Emirati spice blend. If unavailable, you can create a similar mix with coriander, cumin, turmeric, black pepper, cardamom, and cloves.
- ✓Adjust the amount of tamarind paste to your preference for tanginess.
- ✓Firm white fish like hammour or sherri can be used as alternatives to kingfish.
🔄 Variations
- Add a few slices of bell peppers along with the onions for extra color and flavor.
- For a spicier version, add more green chilies or a pinch of red chili flakes.