Marag Samak (Arabic Fish Stew)

If you are looking for a flavorful tangy fish gravy, then i should say you must go for it. I came to know about this dish from the blog "The big Sweet Tooth" by Ms. Rafeeda and found it interesting. The next day in office, i shared about this to my colleague and dearest friend Jumana (Arab citizen) and she was so excited to hear and was saying her father even have this gravy like soup. 

Hearing this, the very next day i made it but a bit Indianized by adding some extra spice powders 😉We really enjoyed having it for dinner with Chapathi and my baby's nany mentioned its too good with rice as well, as she had it with  rice the next day. 

So try this out altleast one time and for sure you will be making it again and again.

Marag Samak
Preparation Time : 30 minutes

Ingredients
Fish - 250 g
Marination:
Arabic Masala - 3/4 tsp
Ginger Garlic Paste - 1/4 tsp
lemon Juice - If small, juice of 1 full lemon
salt
For Stew:
Onion - 1
Ginger Garlic Paste - 1 Tsp
Tomato - 1
Green Chilli - 1
Arabic Masala - 1/4 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1/2 tbsp
Chilli Powder - 1/2 tbsp
Cumin Powder - 1/2 tsp
Stock Cube - 1 (Optional)
Tamarind - 1 small piece (soaked in hot cup of water)
Dried Lemon - 1
Coriander Leaves - 1 handful

1. Marinate the fish with ingredients under marination and keep for 10-15 minutes.

2. Shallow fry on both  side till golden color. No need to cook completely. Keep them aside.

3. In the same pan, add more oil if needed, saute onion until soft, add ginger garlic paste, green chillies, mix well. Add tomatoes and let it cook well.

4. Add all spice powders and stock cube (if using). Saute for a minute.

5. Drain the tamarind and add the drained water and dried lemon to it.

6. Add 1 to 1-1/2 cup water and adjust the salt.

7. Allow the mix to simmer for 10 minutes.

8. Add fish and coriander leave and cook till fish is one.