Cod With Herbs and Tamarind (Ghalieh Mahi) Recipe

Step by Step Method

Step 1

In a 12-inch skillet (choose one with a lid), heat 3 tablespoons oil over medium heat.

Step 2

Stir in parsley, cilantro, scallions and fresh fenugreek or mint and cook until they start to stick to the bottom, 15 to 20 minutes.

Step 3

Stir in dry fenugreek or mint, and black pepper, and sauté 1 to 2 more minutes, until starting to brown.

Step 4

Turn off heat and cover pan so that the steam releases any darker pieces that may have stuck to the bottom, about 5 minutes.

Step 5

While herbs cook, heat 2 tablespoons oil in a 10-inch skillet over medium heat.

Step 6

Add onion and cook, stirring occasionally, until dark golden brown, about 7 minutes.

Step 7

Stir in garlic and sauté for 2 minutes longer, then stir in turmeric and drizzle with a little more oil (this prevents the turmeric from burning); cook, stirring, for 30 seconds.

Step 8

Add red-pepper flakes and stir well.

Step 9

Stir in 2 1/2 cups water and bring to a simmer, scraping up browned bits on the bottom of the pan. Simmer for 1 minute. Pour onion mixture into skillet with herb mixture.

Step 10

Return the heat under the skillet of herbs to medium and stir in tamarind paste, lemon juice and 2 1/2 teaspoons salt.

Step 11

Taste and adjust seasoning, adding sugar, more tamarind or both if necessary.

Step 12

You are looking for a balance of sweet and tart.

Step 13

Drizzle herbs with 6 tablespoons oil, bring to a simmer, cover and continue to simmer very gently over low heat, stirring occasionally, until the oil separates and floats on top, about 1 hour.