Ghalyeh Mahi

Ingredients

• 800g firm white fish fillet such as hake, snapper or cod, cut into large chunks
• 250g fresh coriander
• 60g fresh fenugreek leaves, or 3 tbsp dried fenugreek leaves
• 8 garlic cloves
• 2 medium onions
• 3 tbsp tamarind paste
• 1 tsp ground turmeric
• 1 tsp chilli flakes, or to taste
• 2 tbsp plain flour
• 2 tsp fine salt
• 1/2 tsp ground black pepper
• 6 tbsp sunflower oil
• 400ml hot water

Before you cook

• Wash the coriander and fenugreek, dry them thoroughly and chop them very finely.
• Peel and finely dice the onions, and peel and finely chop the garlic.
• Slacken the tamarind paste with 200ml of hot water and stir until smooth.
• Mix the flour with half the turmeric, half the salt, the black pepper and half the chilli, then turn the fish chunks in it and leave them for 15 minutes.

Steps

1. Heat 3 tablespoons of the oil in a frying pan over medium-high heat.
2. Fry the floured fish for about 90 seconds a side, just until sealed and pale gold, then lift it onto a plate.
3. Pour the remaining oil into a wide heavy pan over medium heat.
4. Fry the diced onion for 10 minutes until soft and translucent.
5. Add the garlic and the remaining turmeric and cook for 2 minutes.
6. Tip in the chopped coriander and fenugreek and fry for 12 to 15 minutes, stirring often, until the herbs collapse, darken almost to black and release their oil.
7. Pour in the slackened tamarind and the remaining hot water and bring it to a simmer.
8. Season with the remaining salt and chilli and simmer uncovered for 20 minutes, until the sauce is glossy and thick enough to coat a spoon.
9. Taste and balance the sauce, adding tamarind for sourness or a pinch of sugar if it has gone too sharp.
10. Lower the fish pieces into the sauce in a single layer.
11. Cover and cook on the lowest heat for 12 minutes without stirring, so the fish stays whole.
12. Take the pan off the heat and let it stand for 5 minutes before serving with plain basmati rice.