Saloona Samak (Bahraini Tamarind, Eggplant, Okra & Fish Broth) – Authentic Bahrain Recipe

Ingredients for Saloona Samak (Bahraini Tamarind, Eggplant, Okra & Fish Broth) (4 Servings)

• 1.25 lbs (or 2.5 cups) firm white fish steaks, prepped into bite-sized pieces
• 1.5 cups cubed purple eggplant and okra, washed and trimmed
• 1 cup potatoes and tomatoes
• 1 medium onion and 3 cloves garlic, finely minced with tamarind pulp
• 1.5 tbsp traditional Bahrain seasoning (dried black lime, turmeric, Bahraini bezar, cilantro)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and tamarind pulp for 3–4 minutes until fragrant.
2. Stir in dried black lime, turmeric, Bahraini bezar, cilantro and toast for 45 seconds to release the essential oils of Bahrain's kitchen.
3. Add firm white fish steaks and cubed purple eggplant and okra, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in potatoes and tomatoes, adjust seasoning, and ladle steaming hot into deep bowls.