Yemeni Marag Al Samak (Fish Stew)
A fragrant and flavorful fish stew, Marag Al Samak is a staple in coastal Yemeni regions. It features tender pieces of fish simmered in a rich tomato-based broth with warming spices, fenugreek, and a hint of tanginess from tamarind.
🧂 Ingredients
- 500 g White fish fillets(such as cod, snapper, or tilapia, cut into large chunks)
- 2 medium Onions(finely chopped)
- 4 cloves Garlic cloves(minced)
- 400 g Tomatoes(canned crushed or pureed)
- 2 tbsp Tomato paste
- 3 tbsp Vegetable oil or ghee
- 2 cups Water or fish broth
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Turmeric powder
- 1 tsp Fenugreek seeds(soaked in 1/4 cup warm water for 15 mins)
- 1 tbsp Tamarind paste(or to taste)
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh cilantro(chopped, for garnish)
- 1/4 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat oil or ghee in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 minutes - 2
Add minced garlic, cumin, coriander, and turmeric. Cook for another minute until fragrant.
⏱️ 1 minute - 3
Stir in the crushed tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
⏱️ 5 minutes - 4
Pour in the water or fish broth. Bring the mixture to a simmer. Add the soaked fenugreek seeds (including the soaking water) and tamarind paste. Season with salt and pepper.
💡 Tip: Adjust tamarind paste to your preferred level of tanginess. - 5
Gently place the fish chunks into the simmering stew. Cover the pot and cook for 10-15 minutes, or until the fish is opaque and flakes easily. Be careful not to overcook the fish.
⏱️ 15 minutes - 6
Stir in most of the chopped cilantro and parsley, reserving some for garnish. Taste and adjust seasoning if needed.
💡 Tip: The stew should have a rich, slightly thick consistency. If too thin, simmer uncovered for a few more minutes. - 7
Serve hot, garnished with remaining cilantro and parsley. Traditionally served with Yemeni flatbread (khobz) or rice.
💡 Pro Tips
- ✓Using a firm white fish is recommended as it holds its shape well in the stew.
- ✓Soaking fenugreek seeds helps to mellow their strong flavor and aroma.
- ✓The tamarind paste adds a crucial sour note that balances the richness of the stew.
🔄 Variations
- Add a pinch of chili flakes for a spicier stew.
- Include other vegetables like bell peppers or potatoes.
- For a richer flavor, use fish stock instead of water.