Iranian · intermediate
Iranian Tamarind And Garlic Herb Braised Fish
A classic Southern Iranian seafood skillet where thick white fish steaks simmer in a punchy tamarind sauce enriched with garlic and cilantro.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Dissolve tamarind paste concentrate into 1 cup of warm water and strain through a fine sieve to remove remaining fibers.
- 02
Heat vegetable oil in a deep skillet over medium heat, adding minced garlic to sauté for 1 minute until soft.
- 03
Add chopped cilantro and crushed dried fenugreek leaves, frying for 8 minutes while stirring constantly until dark green.
- 04
Stir ground turmeric and chili powder into the fried herb mixture, then pour in the strained tamarind liquid.
- 05
Bring sauce to a simmer, then gently lay the seasoned fish chunks into the pan in a single layer.
- 06
Cover the skillet and simmer over medium-low heat for 12 minutes until the fish flakes easily and absorbs the sour gravy.
A LITTLE KITCHEN KNOW-HOW
Tamarind Infusion Braising
Simmering seared herbs and fish in a tart fruit reduction to tenderize protein while balancing strong herbal notes.
Notes from the kitchen
- 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.
