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Persian Fish Curry 2

Serves 4 to 6 Entree seafood, Fish

Persian Fish Curry 2

Persian Fish Curry 2 is a dish that embodies the essence of home cooking in Iran. It's not tied to a special occasion but is a comforting everyday meal found on many Persian family tables. This recipe captures the simplicity and richness of Persian culinary tradition, where measurements are often guided by intuition and taste rather than strict rules. The method has been passed down through generations, reflecting the genuine approach of Persian home cooks.

Expect a warm, golden hue from the turmeric, enveloping tender pieces of white fish. The onions and tomatoes meld into a fragrant base, while a generous use of oil ensures a luscious texture. Salt and black pepper are added with a discerning hand, allowing each bite to reveal a depth of flavor that is both familiar and inviting.

Ingredients

  • 700 gfirm white fish
  • 1onion
  • 2tomatoes
  • 80 mloil
  • 1 tspturmeric
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning and drying 700 g of firm white fish. Use a paper towel to pat the fish fillets dry thoroughly, ensuring there is no excess moisture, which will help them sear properly later and prevent them from becoming mushy.
  2. In a large, heavy-bottomed pan, heat 80 ml of oil over medium heat. Dice 1 onion finely and add it to the pan. Sauté the onion until it becomes translucent and starts to turn golden, releasing its sweet aroma, which forms the base of the curry.
  3. Dice 2 tomatoes and add them to the pan with the onions. Stir in 1 tsp of turmeric, ensuring the spices coat the onions and tomatoes evenly. Cook until the tomatoes soften and meld into the mixture, creating a fragrant, rich base.
  4. Season the mixture with fine sea salt and black pepper to taste. Stir well to combine, allowing the flavors to meld together for a minute or two.
  5. Gently place the fish fillets into the pan, nestling them into the aromatic base. Cover the pan and let the fish cook on medium heat until just opaque, which should take a few minutes. The fish should flake easily with a fork but still retain its moisture.
  6. Once the fish is cooked, taste the sauce and adjust the salt if necessary. Serve the Persian Fish Curry immediately, ensuring each portion includes a generous amount of the aromatic sauce.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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