This curry dish probably came to Kuwait from the Indian sub-continent, either with the Kuwaiti traders or with the thousands of workers lured to the Arab Gulf states by the petroleum industry. Curry dishes are today an integral part of the kitchens in all the Arab Gulf countries. They are as a rule not as hot as those in the Indian sub-continent, having been adapted to the tastes of the Gulf Arabs. Although many of the best restaurants in Kuwait include this dish on their menu, it is always best to seek out the smaller local establishments to try a more authentic version. In these smaller places, Samak Karee will more likely have the taste of the home-cooked version—one that would have been passed down through generations. The more expensive restaurants tend to tone down the spices to ascribe to the tastes of tourists. Serve with Saudi-Style White Rice and Coriander and Yogurt Salad as well as Crunchy Pickled Garlic.

Serves 4 to 6

PREP TIME: 35 minutes
COOKING TIME: 1 hour 10 minutes

INGREDIENTS

• 1/2 cup (125 ml) oil
• 2 onions, sliced
• 6 cloves garlic, minced
• 1 small jalapeño or other fresh finger-length green chili pepper of your choice, deseeded and thinly sliced
• 1 tablespoon peeled and grated fresh ginger
• 3 tomatoes (about 1 lb/500 g), finely chopped
• 1/2 teaspoon salt
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly grated nutmeg
• 1 1/2 cups (375 ml) water
• 2 lbs (1 kg) grouper (hamour) fillet, cut into 3 to 4-in (7.5 to 10-cm) pieces (substitute cod, haddock, halibut, sea bass, tilapia or other white firm-fleshed fish)

INSTRUCTIONS

1. Heat the oil in a large skillet over medium-low heat.
2. Add the onion, garlic, chili pepper and ginger and sauté for 12 minutes.
3. Stir in the tomato and simmer for 8 minutes.
4. Stir in the salt, spices and water. Cover and simmer for 20 minutes.
5. Add the fish pieces, cover, and simmer over low heat for 25 minutes, or until the fish is done.