Editorial sample recipeIranianintermediateGluten-FreeDairy-FreeHalal

Iranian Tamarind And Garlic Herb Braised Fish

Name: Iranian Tamarind And Garlic Herb Braised Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Iranian
Ingredients: 600 g White fish fillet, such as cod or halibut, cut into 2-inch pieces; 2 cups Fresh cilantro, finely chopped; 1 tbsp Dried fenugreek leaves, crushed; 6 cloves Garlic, minced; 3 tbsp Tamarind paste concentrate, dissolved in 1 cup warm water; 1 tsp Ground turmeric; 0.5 tsp Red chili powder; 3 tbsp Vegetable oil

A classic Southern Iranian seafood skillet where thick white fish steaks simmer in a punchy tamarind sauce enriched with garlic and cilantro.

Prep: 15 min
Cook: 30 min
Total: 45 min

AI-generated illustration of Iranian Tamarind And Garlic Herb Braised Fish

AI illustration

Technique to learn

Tamarind Infusion Braising

Simmering seared herbs and fish in a tart fruit reduction to tenderize protein while balancing strong herbal notes.

Instructions

Step 1: Dissolve tamarind paste concentrate into 1 cup of warm water and strain through a fine sieve to remove remaining fibers.
Step 2: Heat vegetable oil in a deep skillet over medium heat, adding minced garlic to sauté for 1 minute until soft.

Step 3: Add chopped cilantro and crushed dried fenugreek leaves, frying for 8 minutes while stirring constantly until dark green.

Step 4: Stir ground turmeric and chili powder into the fried herb mixture, then pour in the strained tamarind liquid.

Step 5: Bring sauce to a simmer, then gently lay the seasoned fish chunks into the pan in a single layer.

Step 6: Cover the skillet and simmer over medium-low heat for 12 minutes until the fish flakes easily and absorbs the sour gravy.

Cooking tips

Use dried fenugreek sparingly as too much can add harsh bitterness to the delicate tamarind broth.
Opt for firm-fleshed fish like cod, snapper, or halibut so chunks do not break apart while simmering.
Original home-cooking adaptation inspired by Iranian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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