In a large pot heat the oil.

When the oil is hot saute the garlic for one minute to open the flavors of the garlic. don't let the garlic brown.

Add the sweet paprika, hot paprika, caraway and cumin to the garlic. 

Saute the spices for one minute while mixing. don't let them get burnet. 

Add the tomato concentrate to the spices.

Saute the tomato concentrate for a minute until you start to feel it is resisting the mixing motion and starting to stick to the bottom of the pot. add half a cup of water and let it cook for 2 minutes.

Add the rest of the water and stir well to get a sauce. taste and fix seasoning if necessary. 

Add the fish to the sauce. if you have the head and bones add them as well. they will add great taste to the dish. 
In this picture, the fish slices are under the head and tail of the fish.

Cook on gentle simmer for 12- 15 minutes.

The chraimeh goes great with white rice or cuscus. don't forget to serve it with challah bread for wiping the sauce.