Saudi Fish Curry (Samak Quwarmah) - cooking recipe

Ingredients

1 1/2 lbs white fish steaks or 1 1/2 lbs fillets
sea salt
2 tablespoons ghee (butter or oil)
2 medium size onions, chopped
1 teaspoon grated fresh ginger (I leave this out)
2 garlic cloves, crushed
1/2 teaspoon hot chili pepper
1 teaspoon baharat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1 teaspoon turmeric
1 small piece cinnamon bark (small means small or it will be too cinnamony)
1 cup chopped peeled tomatoes (I used canned plum tomatoes which I puree in a blender leaving just a few small chunks)
two dried black lime (loomi, pierced twice with a skewer)
1/2 cup water

Preparation

Wipe fish dry with paper towels, cut into serving pieces and sprinkle lightly with salt. Cover and leave aside in a cool place.
Heat ghee (oil or butter) in a heavy pan, add onion and fry gently until transparent. Add ginger if using, garlic, chili, baharat, turmeric and cinnamon bark and stir over heat for 2 minutes.
Add tomato, pierced loomi, and water. Add salt to taste and bring to a slow simmer. Cover and simmer gently for 15 minutes.
Place fish pieces in sauce, cover and simmer gently for 15-20 minutes until fish is cooked through. (I use a cast iron pan and take it off the heat at 15 minutes).
Lift fish onto prepared Recipe #405300 or Recipe #418082. Remove loomi and cinnamon bark from sauce and spoon sauce over fish.
Enjoy!