Herb and Tamarind Fish Stew

Name: Herb and Tamarind Fish Stew (Khoresht Ghaliheh Mahi)
Yield: This will feed 6 people.
Cuisine: Iran
Ingredients: ½ teaspoon curry powder; 1 teaspoon ground turmeric; 6 white fish cutlets – haddock, cod, halibut, etc.; 600 ml pint water; 2 tablespoons tamarind paste; 1 bunch each parsley, coriander and spring onions; oil for frying; ½ bunch fenugreek; 2 cloves chopped garlic; 1–2 fresh, chopped chillies

Khoresht Ghaliheh Mahi

Preparation info

This will feed
6
people.

Difficulty
Easy

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

This dish from the south of the country is just the biz. Even people who profess generally not to like fish fall for this one. Just the aroma tends to draw in the crowds. It is an exotic concoction, rich with herbs and spiced as well, a perfect way to prepare some of the chunkier, blander cuts of white fish.

Ingredients

1 bunch each parsley, coriander and spring onions
½ bunch fenugreek

Asia
Iran
Fish course
Stew
Pescatarian
Gluten-free
Spicy

Method

Trim, wash and drain the herbs in the normal way. Pour a little oil into a large frying-pan, and when it is sizzling, fry the garlic and chillies. Chop the herbs and spring onions, and add them to the frying-pan, stirring constantly. After 6 or 7 minutes, add the s