• LK Bonabi

Fish Stew with Chillies & Tamarind

Updated: Jul 28


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.


Ingredients

1kg fish

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

1tsp salt


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

cinnamon pinch

rose petals (ground dry) pinch

nutmeg pinch

cloves pinch


Method

Step 1

  • 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

Step 2

  • 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.

Step 3

  • 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.

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