Tamarind & Herb Mackerel Stew

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

I find tamarind to be quite underrated. It’s a souring agent that lends a very distinctive flavour to curries and stews, such as this wonderfully rich and pungent dish from the Persian Gulf region of Iran. Tamarind is sold in several forms and can be found in major supermarkets as well as in Asian, Spanish and Middle Eastern grocers. I prefer to use it in block form rather than concentrate, since it’s nearly identical to fresh pods but easier to use because you don’t have to break it out of