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Marak Samak

Ingredients Quantity
Canola oil 3 tbsp
Onion (sliced) 100 gm
Garlic (mashed) 5 cloves
Lumi (dried lime) (dried, finely crushed) 2 pieces
Turmeric ½ tsp
Cumin 1 tsp
Ground coriander 1 tsp
Salt & black pepper as required
Chili pepper (green/red, whole) 2 pieces
Tomatoes paste 30 g
Tomatoes (blanched, peeled & chopped) 500 g
Tomato (juice) 100 ml
Fish stock 300 ml
Grouper/ hammour fillet (cut into cubes) 1 kg
Coriander (chopped) 1 bunch
Dill or fennel leaves (chopped) 1 bunch
Lemon (juice) 6 tbsp


  1. Season the fish cubes lightly with salt, black pepper and half the lemon juice; set aside.
  2. In a saucepan pour oil, add onions and sweat until wilted then add the garlic, chilli, lumi, spices and cook for 3 minutes.
  3. To this add the tomatoes paste and cook for a minute.
  4. Then add the tomatoes, tomato juice and fish stock, and cook for another 5 minutes and then season with salt & black pepper to taste.
  5. Simmer on low heat for around 20 minutes.
  6. Adjust seasoning, add in the fish and cover the fish with sauce, cooking gently over slow fire with lid on for around 10 minutes until the fish is well cooked.
  7. Remove from the fire, add the fresh coriander & dill and then simmer for about a minute.
  8. Serve with Mashkhol rice or steamed white rice.

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