2tablespoonsolive oil,or enough to cover the base of your frying pan
1largeonion,finely chopped
4clovesgarlic,or garlic paste
1teaspoonturmeric
1teaspoonground coriander
1/2teaspoonsugar
1large bunchcoriander ,finely chopped
1heaped tablespoontamarind paste
500mlwater
600gramsling fillets,or any firm-fleshed white fish
rice and shaved cucumber to serve
Instructions
Add olive oil to a frying along with the onion and cook until tender and the onion begins to colour. Add flour and cook stirring for a coupe of minutes. Add garlic, turmeric, ground coriander and sugar.
Combine tamarind and water to a bowl an stir to dissolve. Add to the pan and combine. Partially cover and simmer for 15 minutes.
Dice fish into 2 inch sized pieces. Add to pan and spoon some of the sauce over the top. Season well with salt and pepper. Cover and simmer for 15 minutes or until the fish is cooked through.
If the sauce is still quite runny, remove fish and increase heat to high; reduce until it has thicken a little. About 5 minutes. Serve wth rice and a simple salad of shaved cucumber
Notes
Loosely based on a recipe from Sabrina Ghayour's book Persiana