Fish Stew with Chillies & Tamarind
Updated: Jun 6
This beautiful dish is from the Sistan and Baluchestan province of Iran. It is in the southeast of the Iran, bordering Pakistan and Afghanistan and its capital is Zahedan.
If you like spicy dishes then this one is for you, it embraces a wonderful array of spices traditional to the area with the addition of green chillies.
4 green chillies
5 cloves garlic
2 tbsp cumin
3 medium tomatoes
2 medium onions
1 tsp corn starch
1 tsp fenugreek
1 tsp turmeric
1tsp tamarind paste
For the Adviyeh (spice mixture)
coriander (dry ground) 1tsp
black pepper (ground) 1/4 tsp
cumin (ground) 1/4 tsp
ginger (ground dry) 1/4 tsp
rose petals (ground dry) pinch
Blend together the onions, tomatoes, garlic, salt, fenugreek and green chillies. (I used a blender for this)
In a large pot over medium heat, fry the dry ingredients for 1 minute
Add the blended ingredients
Add the tamarind paste and mix in well
Take a tbsp of the blended mixture and separately in a cup mix with the corn starch
Add this back to the blended ingredients and mix well
Reduce the heat and cover the top of your pot.
Add the adviyeh (spice mixture) to the stew and mix well
Allow to simmer over low heat for 20 minutes.
Cut the fish into two inch pieces and slightly fry in oil for 1 minute on either side
Add the fish to the stew
Cook for 30 minutes
Enjoy this lovely fish stew with aromatic saffron rice or with traditional Persian bread or bread like Ciabatta.