Cod With Herbs and Tamarind (Ghalieh Mahi)

How to Make

• 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.

• Step 14: Taste again and adjust seasoning using more salt, sugar, tamarind or a combination.

• Step 15: Wipe out the 10-inch skillet and heat 1 tablespoon oil over medium-high heat until almost smoking.

• Step 16: Season fish with salt and pepper to taste, then place skin-side down (if there’s skin) and cook until browned and crispy, 4 to 5 minutes.

• Step 17: Do this in batches if necessary.

• Step 18: Use a spatula to transfer fish to the herb sauce, nestling it in so the crisp, browned side is facing up.

• Step 19: Continue to simmer sauce and fish together until fish is flaky and cooked through, another 4 to 5 minutes.

• Step 20: Transfer the fish and sauce to serving plates, drizzle everything generously with oil, and serve with basmati rice on the side.