Samak Quwarmah

Samak Quwarmah by

Jonathan Ammons


Shopping List

  • 2 Filets of frozen white fish
  • 1 Cup of Long Grain Rice
  • 1 Can of diced Tomatoes
  • 1 Diced Onion
  • 1 Small Chili Pepper
  • 1/4 tsp. Baharat Seasoning (to taste)
  • Pinch of freshly grated or dried Ginger
  • Lemon Zest
  • 3 Garlic Cloves Chopped
  • Chicken/Beef Stock
  • Ghee or Butter
  • 1 Bay Leaf

Baharat Spice Blend:

  • 1 tsp. Ground black pepper
  • 2 tsp. Ground nutmeg
  • 2 tsp. Paprika
  • 1 tsp. Ground Coriander
  • 1 tsp. Ground cinnamon
  • 1 tsp. Ground Cloves
  • 1 tsp. Cumin
  • 1/4 tsp. Ground cardamom



  • Begin by simmering chopped onions in ghee or butter until they turn translucent.
  • Then add long grain rice, toasting it as well before measuring in stock, tossing in a bay leaf, covering, and cooking, bringing to a boil before letting it rest for 14 minutes.
  • Salt and pepper the fish, cutting it into bite-sized portions and setting aside.
  • In a pan, heat ghee (or butter), garlic, freshly grated ginger, chili peppers, turmeric, Baharat seasoning (black pepper, cumin, coriander, clove, cardamom, paprika, cinnamon, and nutmeg, ground and blended), lemon zest, and a piece of cinnamon bark until the garlic is nicely toasted.
  • Then add a can of tomatoes and their water.
  • Simmer for 5-8 minutes, until the water starts to reduce and form a sauce.
  • Add fish and cook for an additional 5-8 minutes, or until the fish cooked through, with nice flakey skin, but not overcooked.
  • Plate the rice first, topping it with the curry, and garnishing with fresh mint and/or cilantro.