14 April 2015
Spicy Tamarind Fish Stew (Ghaliyeh Mahi)
1. Wash the fish, dry thoroughly, and cut it into 11/2-inch pieces.
2. In a large skillet, sauté the onions in the oil over medium heat for about?15 minutes, until lightly browned.
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
fish is just cooked through. Stir often.
4. Fold in the cilantro and add salt to taste. Garnish with a few chile slices and serve the rest on the side.
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.
Reprinted with permission from The New Persian Kitchen, by Louisa Shafia (Ten Speed Press, 2013), all rights reserved.