Samak Eish Recipe | MAGGI® Arabia

Samak Eish

A lip-smacking fish curry served with thick, spongy pita bread is all what this Egyptian Samak Eish is about! One serving wont satisfy you, mind it! Enjoy with friends and family.


  • 2 cups vegetable oil for frying
  • 1500 g hammour cleaned and cut into 4 pieces
  • 1 medium diced onion or 125 g
  • 2 garlic cloves crushed
  • 1 small green chili pepper chopped
  • 2 dried limes cut into halves
  • 1 tablespoon coriander leaves chopped
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground black pepper
  • 2 cubes MAGGI® Chicken Bouillon
  • 1 medium tomato or 150 g peeled and diced
  • 4 tablespoons tomato paste
  • 4½ cups water or 1125 ml
  • 2½ cups basmati rice or 500 g washed

How to Prepare

  1. In a large saucepan, heat oil,(reserve 3 tablespoons of oil to cook the rice) and fry fish pieces for 8-10 mins or until it becomes brown in color and almost cooked. Season fish with salt and pepper.Remove and place on kitchen towel to absorb excess oil.
  2. In a large saucepan, heat the reserved oil and cook onion for 4-5 mins or until it becomes light brown in color then add garlic, chilli, dried lime, coriander, cardamom, black pepper and MAGGI® Chicken Bouillon cubes and then stir for 1 min.
  3. Add tomato and tomato paste and stir for 3 mins, then add water and bring to a boil.
  4. Add the fried fish to the pot and simmer for 5 mins. Remove fish from the pot and set aside.
  5. Add the rice and bring to a boil, constantly stirring (add salt to your taste). Simmer while covering the pot over low heat for 20 mins or until rice is cooked.
  6. Serve rice in a serving plate and top with the cooked fish pieces.

Nutritional Info

Energy: 752.00 Kcal
Protein: 66.00 g
Carbohydrate: 86.00 g
Fats: 13.00 g

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