Name: Eastern Province Style Hamour Fish Stew (Marag)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 حصص
Cuisine: Eastern
Ingredients: 800 g Hamour fish; 2 piece onion; 1 tbsp garlic; 1 tsp fresh ginger; 3 piece tomatoes; 2 tbsp tomato paste; 0.5 cup fresh coriander; 2 piece dried black lime (loomi); 2 piece green chili pepper; 1 tbsp mixed fish spices; 0.5 tsp ground turmeric; 1.5 tsp salt; 3 tbsp vegetable oil; 3 cup boiling water

Instructions

Seasoning the Fish

Season the hamour fish steaks with half the amount of turmeric, fish spices, and a light pinch of salt, then set aside for 10 minutes. · 10 min
Sautéing the Onion

In a deep pot, heat the vegetable oil over medium heat, then add the chopped onion and sauté until light golden brown. · 5 min
Adding Aromatics

Add the minced garlic, ginger, and whole chili peppers, and stir for a minute until fragrant. · 1 min
Simmering the Sauce

Add the tomato paste, pureed tomatoes, the remaining spices, and the dried black lime. Stir the mixture and let it simmer over low heat until the sauce thickens and the oil slightly separates. · 7 min
Boiling the Broth

Pour the boiling water into the pot and let the broth boil vigorously for 5 minutes so the flavors meld together. · 5 min
Cooking the Fish

Gently lower the hamour fish pieces into the boiling broth and sprinkle with fresh coriander. Cover the pot and simmer over low heat until the fish is fully cooked, without stirring with a spoon. · 15 min

Nutrition / serving

345

cal

protein g

9.5

carbs g

fat g

Chef's tips

Avoid stirring the stew with a spoon after adding the fish so the hamour steaks do not break apart; instead, just gently swirl the pot by its handles from time to time.