Persian Fish Stew: Ghalieh Mahi

Ghalieh Mahi is a standard Persian fish stew that’s as wealthy in historical past as it’s in style.

The dish options tender items of white fish, usually cod or halibut, which were gently simmered in a sauce so vibrant it’s just like the Caspian Sea in a bowl.

Ingredients:

• 2 lbs of agency white fish fillets (corresponding to cod or halibut), lower into serving-sized items
• 1 giant onion, finely chopped
• 4 cloves of garlic, minced
• 1 cup of contemporary cilantro, finely chopped
• 1/2 cup of contemporary fenugreek leaves, finely chopped (or 2 tbsp dried fenugreek leaves)
• 1/4 cup of tamarind paste
• 1/2 cup of water (for diluting tamarind paste)
• 2 tbsp of tomato paste
• 1/2 tsp of turmeric powder
• 1/2 tsp of floor black pepper
• 1/2 tsp of cayenne pepper (modify to style)
• Salt to style
• 4 tbsp of vegetable oil
• 1/2 cup of water (extra, for the stew)

Instructions:

1. Prepare the Tamarind: In a small bowl, combine the tamarind paste with 1/2 cup of water till nicely mixed. Strain the combination by a advantageous sieve to take away any seeds or fibers, and set the graceful tamarind water apart.
2. Sauté the Aromatics: Heat 2 tablespoons of vegetable oil in a big pot over medium warmth. Add the chopped onions and sauté till they turn out to be translucent. Stir within the minced garlic and cook dinner for one more minute till aromatic.
3. Add the Herbs and Spices: To the pot, add the chopped cilantro and fenugreek leaves. Sauté for a couple of minutes till the herbs wilt down. Then, sprinkle within the turmeric, black pepper, cayenne pepper, and salt. Stir nicely to mix.
4. Create the Stew Base: Stir within the tomato paste and the extra 1/2 cup of water. Allow the combination to simmer gently for about 5 minutes, stirring often.
5. Combine with Tamarind: Pour the tamarind water into the pot and stir nicely. Bring the combination to a delicate boil, then scale back the warmth and let it simmer for 10 minutes to meld the flavors.
6. Cook the Fish: In a separate pan, warmth the remaining 2 tablespoons of vegetable oil over medium-high warmth. Lightly season the fish fillets with salt and pepper, then sear them for about 2 minutes on both sides till they develop a golden crust.
7. Finish the Stew: Carefully switch the seared fish fillets into the stew, spooning a number of the sauce excessive of the fish. Cover the pot and let it simmer for one more 10-Quarter-hour, or till the fish is cooked by and the flavors are nicely mixed.
8. Serve: Taste and modify the seasoning if obligatory. Serve the Ghalieh Mahi scorching, accompanied by steamed basmati rice and a wedge of lemon for an additional zing.