It iis a famous and spicy stew from southern provinces of Iran (either Khuzestan and hormozgan provinces). It is a combination of fish,green herbs, garlic and tamarind paste that would be served with rice



  tilapia or cod fillets  400 gr , cut into  pieces  per persons

  garlic 8 cloves  , minced

fresh coriander 200 gr., finely chopped

 tablespoons 3 dried fenugreek

tamarind pulp or tamr hendi 100 gr.  you can find in Indian , Asian or Iranian stores

  teaspoon 1 turmeric powder

red pepper & salt to taste but rather hot

tablespoon 1  all-purpose flour


Soak the dried Fenugreek in water for 15 min. and Place the tamarind pulp in a small bowl and pour in some hot water ,  let sit for 30 minutes or until softened
Use your fingers to mash it a little
Then push them through a fine strainer with he back of a spoon
In the meantime, wash the fish fillets and  dry. Season both sides with saffron and salt and pepper. In a frying pan, heat some oil over medium heat. Lightly sauté the fish pieces on all sides, about 2 minutes per side
Heat a few tablespoons  oil in a pot over medium heat. Add the chopped Garlics and sauté until softened, about 8-10 minutes
Add  turmeric powder; sauté for 1 minute. Add the coriander and fenugreek to the pot. Sauté for about 8 minutes over medium heat or until herbs are fragrant
Then add tamarind paste, 1  cups water, salt and red pepper. Cover the pot and bring to a boil
Reduce heat to medium-low and simmer for 25 minutes. Then dissolve flour in 1/4 cup of cold water; pour into the stew and stir well
Taste and adjust seasonings and add more red pepper for spicier stew
Then serve with some rice and enjoy ! it




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