Maahi Tu-Por, Abadani style
Thanks to Bella Ramazan-nia
By Ashpaz Baashi
The Iranian
This works well with rock cod, sea bass, or even catfish. The cooking
time and amounts here are good for a three-pound fish, enough for six people.
Chop an onion and 2-3 cloves garlic and fry in oil till soft. Chop a
large bunch of cilantro (about 2 cups) and add to the onion. Mix in 1/4
cup tamarind paste, 1 tablespoon dried shambalileh (fenugreek) leaves, salt
and pepper.
Clean and gut the fish, and stuff the cavity with the mixture. Wrap the
fish in foil and bake in a preheated oven at 325 degrees Fahrenheit for
about 40 minutes.
You can buy a very convenient seedless tamarind paste at Indian stores.
If instead you find the hard blocks filled with seeds and fiber, let the
tamarind soak in a little hot water and remove the seeds before using.
If you like these flavors but want a simpler approach, try dipping fish
fillets in tamarind paste and then in a little flour seasoned with salt,
pepper, and shambalileh. Fry them in oil with a little garlic and serve
with chopped cilantro.
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