Murraq / Saloona Sa-mak (Fish Stew)

Ingredients

• •2 medium scavenger fish
• •4 large onions
• •3 cloves garlic crushed
• •2 teaspoons lemon juice
• •3 whole lemons
• •2 tablespoons bezar
• •2 tablespoons turmeric
• •2 large tomatoes
• •1/2 cup corn oil
• •1/4 teaspoon cinnamon
• •1/4 teaspoon cumin powder
• •Salt to taste
• •1 1/2 teaspoons tomato paste
• •2 small potatoes
• •1 carrot cut
• •1 bunch coriander
• •6 to 8 cups water
• •Oil for frying fish

Directions

1. 1Wash and clean fish. Cut into steaks and keep the head intact. Rub in salt and bezar. Set aside. Chop coriander, onions, and tomatoes, crush garlic, cut potatoes and carrot into chunks.
2. 2Heat oil in a medium-sized pan and fry the fish on both sides until brown. Remove from oil and transfer to a soup pot. Add onion, garlic and lemon juice and brown well. Add all dry spices, salt, tomatoes and tomato paste. Fry well for 2 to 4 minutes, add remaining ingredients and taste--add salt if necessary. Leave to cook on a low heat for 20 to 25 minutes. Serve hot.