Marag Simach / Matfi (Aromatic Fish Stew)
This popular fish stew is served in honor of special guests.
This popular fish stew is served in honor of special guests.
The hamour (brown-spotted grouper) is another much-prized local Arabian fish, and a staple at banquets. Very high in protein, its chunky white flesh lends itself beautifully to spices. My fish dealer suggested bream, haddock, doc or turbot in place of the hamour used in this traditional stew.
Recipe
Marag Simach / Matfi (Aromatic Fish Stew)
Serves 4
- 1 kilogram hamour or other fish
- 1 teaspoon all-purpose flour, or as needed
- 1 walnut-sized piece tamarind or 1 teaspoon tamarind paste
- 2 dried limes (lumi) or 2 tablespoons lime juice
- 3 tablespoons oil for frying
- 2 medium onions, finely chopped
- 1 green chili, halved lengthways
- 1 teaspoon cumin seeds
- 1 teaspoon dried lime powder or 2 tablespoons lemon or lime juice
- 2 medium tomatoes, roughly chopped
- 1 tablespoon tomato puree
- 1 tablespoon fresh dill, chopped
- 2 tablespoons cilantro, chopped
- Salt and pepper to taste
For the Marinade
- 2 garlic cloves, crushed
- 3 tablespoons lemon juice
- ½ inch piece ginger root, finely chopped
- Salt and pepper
Wash the fish pieces and let dry. Rub them first with the flour, then coat them in the marinade ingredients. Season with salt and pepper, and let stand for at least 30 minutes, preferably longer.
If you make your own paste, remove any seeds from the tamarind and leave it to soak in 1 cup warm water.
Puncture each dried lime a few times with a sharp knife. Fry the fish in the oil in large saucepan until nicely golden, then drain on a paper towel. In the same oil, fry the onions until soft and transparent, then add the green chili and spices. Stir for about 1 minute before adding the tomatoes, puree, dill and dried limes.
Strain the tamarind paste into the stew (or add 1 teaspoon tamarind paste) and cook for a few more minutes before adding the fish pieces. Mix in the cilantro and season to taste.
Allow the stew to simmer for at least 15 minutes. Serve with mashkhoul (fragrant white rice).
Reprinted with permission from:
Cardamom and Lime: Recipes From the Arabian Gulf
Sarah al-Hamad. Interlink Books, 2008. InterlinkBooks.com.
You may also be interested in...
AramcoWorld: Covering 75 Years of Global Food Culture
Food
From the ancient world to modern main courses, AramcoWorld’s vivid cover stories highlighting diverse dishes offer readers an opportunity to dig into a variety of recipes and how culinary traditions defined cultures.
Biting Into the Past: Re-creating Gary Nabhan’s Albóndigas Meatball Recipe
Food
What do lamb, pomegranate and a Silk Road secret share? A meatball with a hidden past.
Recipe: How a Spanish Tortilla Got Me Over My Distaste for Eggs
Food
A lifelong egg aversion softens through a recipe by Jeff Koehler for a simple Spanish tortilla and the quiet resourcefulness it shares with Pakistani kitchens.