– courtesy Rayhoon Persian Eatery, Burlington
This full-flavoured Southern-Persian dish is Rayhoon's house specialty. Tilapia luxuriates in a sauce packed with aromatic herbs and garlic, while the tang of tamarind and tomato accent subtle spices.
½ medium onion, finely chopped
3 tbsp canola oil
1 ½ tsp garlic, finely chopped
1 ½ cups cilantro, finely chopped
1 tbsp fenugreek, finely chopped
½ tsp turmeric
½ tsp curry powder
½ tsp chili powder
1 ½ tbsp tomato paste
¼ tsp dried lemon/lime powder
100 g tamarind (found in Indian or Middle Eastern stores)
1 cup hot water
1 tsp salt or to taste
4 tilapia fillets
In a pot heat oil, add onions and fry until tender.
Add herbs and stir constantly until the herbs turn to a dark green and scent changes, about 10 minutes.
Add garlic and fry.
Add all spices (turmeric, curry powder, chili powder, and dried lemon/lime pow- der) and stir.
Add tomato paste and stir.
Dissolve tamarind in hot water and use your hands to get all the tamarind off the pits.
Strain out the pits and add the tamarind water to the pot and stir.
Add more water to get a saucy texture if necessary.
Add the tilapia fillets and coat with the sauce. Add salt and bring stew to a boil gently stirring without disturbing the fillets as they cook.
Serve with basmati rice. Serves four.