Posted on
14 April 2015
by
Louisa Shafia
Spicy Tamarind Fish Stew (Ghaliyeh Mahi)
Ingredients
11/2 pounds firm, white-fleshed skinless fish fillet, such as Atlantic cod, Pacific halibut, or US-caught swordfish
2 yellow onions, diced
1/4 cup refined coconut oil
4 cloves garlic, minced
1 teaspoon ground turmeric
2 cups Thai tamarind concentrate, strained to remove grit
3 red or green serrano chiles, seeded and thinly sliced
Sea salt?
About 2 cups tightly packed fresh cilantro, coarsely chopped
Preparation
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1. Wash the fish, dry thoroughly, and cut it into 11/2-inch pieces.
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2. In a large skillet, sauté the onions in the oil over medium heat for about?15 minutes, until lightly browned.
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3. Add the garlic, turmeric, tamarind, 1 of the chiles, and 1 teaspoon salt, and let the mixture bubble gently for a few minutes. Add the fish and simmer, uncovered, for 20 minutes, until the
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fish is just cooked through. Stir often.
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4. Fold in the cilantro and add salt to taste. Garnish with a few chile slices and serve the rest on the side.
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<strong>Vegetarian Option</strong>
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Substitute firm tofu for the fish. Before cooking, drain the tofu and press it under a heavy weight for 1 hour, to press out as much water as possible.
Cooks Note
Reprinted with permission from The New Persian Kitchen, by Louisa Shafia (Ten Speed Press, 2013), all rights reserved.