Mutabbaq Samak (Kuwait)
Mutabbaq Samak is a delicious and iconic dish from Kuwait, showcasing the country’s deep connection to the sea and its rich culinary heritage. This flavorful dish consists of spiced fish, typically grouper, marinated and cooked with a vibrant blend of Kuwaiti spices, then served over a fragrant bed of rice. Thank you, Noura!
Filling
- 2 medium onions caramelised
- 50 ml water
- 50ml oil
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp black lime powder
- 1/2 tsp fish masala
- 1/2 tsp cinnamon powder
- 1/2 tsp curry powder
- 1/4 tsp black pepper powder
- 2 tbsp butter
- Salt as your taste
- Small handful chopped dill
- Small handful chopped coriander leaves
Ingredients for daqoos
- 1 bowl of fresh chopped tomatoes
- 100g tomato paste
- 3/4 cup water
- 1 tsp sugar
- salt as your taste
- 4 cloves of garlic
- 2 green chilli
Ingredients to marinate fish
- Zubaidi fish (I used Sea Bass)
- 1/4 tsp of each - Cumin, coriander, cinnamon, turmeric, black pepper, fish masala, curry masala, black lime, ginger , garlic , cardamom , salt
- Oil for frying
Ingredients for rice:
- 1/2 cup oil or ghee
- 1/2 cup chopped onions
- Whole spices: 4 Cardamom pods, 1 tsp black pepper, 1 cinnamon stick, 3 bay leaves, ¼ tsp cloves, 1 tsp cumin ,
- 1 tsp coriander powder
- 1/2 tsp dry black lime
- 1/2 tsp cardamom powder
- 1/2 tsp fish masala
- 1/2 tsp curry masala
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 2 green chilli
- 1 cup chopped tomatoes
- Salt as your taste
- 1/2 cup chopped dill
- 1/2 cup chopped coriander leaves
- 6 glass hot water
- 2 whole dry black lime
- 2 fried fish
- 4 cups washed and soaked basmati rice
- 2 tbsp butter
Step 1: Prepare the Filling
Heat oil in a pan and add the onions. Cook over medium heat until caramelised, about 10-15 minutes.
Step 2
Stir in the turmeric, garam masala, coriander powder, cumin powder, dried lime, fish masala, cinnamon powder, curry powder, and black pepper. Mix well. Pour in 50 ml of water and 2 tbsp butter. Add chopped dill, coriander leaves, and salt to taste. Mix everything well and cook for another 5 minutes. Stuff the filling inside the mackerel.
Step 3: Prepare the tomato Sauce
In a blender, combine the fresh chopped tomatoes, tomato paste, water, garlic, green chilies, sugar, and salt. Blend until smooth.
Step 4: Marinate the fish
Combine cumin, coriander, cinnamon, turmeric, black pepper, fish masala, curry masala, black lime, ginger, garlic powder, cardamom, and salt.
Step 5
Rub the fish thoroughly with the spice mix. Let it marinate for at least 30 minutes.
Step 6
Heat oil in a frying pan. Fry the marinated fish until golden and crisp. Set aside.
Step 7: Cook the rice
Heat ½ cup oil or ghee in a large pot. Add the chopped onions and sauté until golden.
Step 8
Add the whole spices (cardamom pods, black pepper, cinnamon stick, bay leaves, cloves, and cumin) along with coriander powder, black lime powder, fish masala, curry masala, turmeric powder, and cumin powder. Cook for 1-2 minutes.
Step 9
Stir in the ginger garlic paste, green chilies, and chopped tomatoes. Cook until the tomatoes soften.
Step 10
Add the chopped dill, coriander leaves, and salt to taste. Pour in 6 glasses of hot water and drop in the two whole dry black limes.
Step 11
Bring the mixture to a boil. Add the soaked basmati rice and cook uncovered on medium heat for 10 minutes until the rice is half-cooked.
Step 12
Place the fried fish gently on top of the rice. Cover with a lid and reduce the heat to low.
Step 13
Let the rice steam for 15-20 minutes until fully cooked and fluffy.
Step 14
Dot the rice with 2 tbsp of butter before serving.