Kuwaiti Tamarind Baked Fish - Samak Bil Tamir Hindy

Kuwaiti Tamarind Baked Fish - Samak Bil Tamir Hindy

In Kuwait, tamarind isn’t just used for drinks — we use it to coat whole fish. This dish, known as Samak bil Tamir Hindy, is bold, tangy, and rich with tradition. The sweet-sour sauce is made from tamarind paste and mashed dates, spiced with warm Kuwaiti blends, and brushed over a whole fish that’s been stuffed with fresh herbs, onion, and ghee.

This recipe has been passed down through my family for years — I learned it from my mother, who still makes it for gatherings and holidays. The flavor is intense but comforting, and the aroma fills the house while it bakes. If you've ever wondered how tamarind is used in Gulf cooking beyond drinks and dips, this dish tells the story.

Serve it with rice, salad, or simply with warm bread to soak up the sauce. It’s a centerpiece recipe that always impresses — not because it’s fancy, but because it’s full of memory and flavor.

Kuwaiti Tamarind Baked Fish - Samak Bil Tamir Hindy

Servings

6

Prep Time

30 minutes

Cook Time

30 minutes

Calories

200

Category

Kuwaiti Cuisine

This bold and flavorful Kuwaiti fish dish is coated in a rich tamarind and date sauce, then baked until tender and deeply infused with spices. Stuffed with a fragrant mix of fresh herbs, garlic, and ghee, the fish is wrapped in tradition and bursting with savory-sour flavor. This is a beloved family recipe, passed down from my mother and still made the same way in many Kuwaiti homes today. Serve it with rice or bread and enjoy a truly comforting meal with roots in coastal Gulf cuisine.

Kuwaiti Tamarind Baked Fish - Samak Bil Tamir Hindy

Ingredients

  • Whole fish of any kind (1 kg) - 900- 1000g

  • 1 teaspoon coarse salt
  • 1 Lemon cut into circles (optional)

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  • 1 large onion finely chopped
  • 2 teaspoons minced garlic
  • 1 finely chopped green chili pepper
  • 1/2 cup finely chopped dill
  • 1/2 cup finely chopped coriander
  • 1/4 teaspoon red chili pepper powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon Kuwaiti Spice Mix or any fish mix spices of your choice
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon dried black lemon powder
  • 1/2 teaspoon salt
  • 2 tablespoons gee

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  • 1/2 cup tamarind sauce
  • 1 cup pitted and mashed dates
  • 1 tablespoon flour
  • 1 tablespoon mixed spice or Kuwaiti Spice Mix
  • 1 teaspoon dried black lemon powder
  • 1/2 teaspoon salt

Directions

  1. Wash and clean the fish, without removing the scales.

  2. Pat dry, then rub with coarse salt on all sides and on the inside and set aside for at least 15 minutes.

  3. Mix the filling ingredients in a bowl and set aside.

  4. Rinse the fish from salt, then pat dry and fill it with the filling mixture.

  5. Tie the fish with cooking thread starting from the head, then in the middle, and finally the tail so it does not open during cooking.

  6. In a bowl, mix the tamarind topping ingredients well, then, spread the sauce on both sides of the fish.

  7. Line a baking dish with aluminum foil or baking paper, place cut lemon slices at the base, then place the stuffed fish in the middle.

  8. Cook the fish in a preheated oven at 200 Celsius for 15 minutes, then turn the temperature down to 180 Celsius for an additional 15-20 minutes.

  9. Take the fish out of the oven cut the cooking thread and remove it, then place the fish in your desired serving dish.

  10. Garnish with fresh parsley or coriander and serve with a plate of white rice or steamed vegetables.
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