Fried Fish With Tamarind
This simple yet delicious dish from southern Iran pairs crispy fried fish with a bold tamarind sauce. Infused with the aromatic “Hashu,” a traditional specialty, it promises a burst of flavor in every bite.
Fried Fish with Flour is a simple and delicious way to cook fish, coated with wheat flour for a crispy texture. You can fry it in a pan, or use an air fryer or microwave oven with less oil for a healthier option.
Hashu, a traditional sauce from southern Iran, elevates fried fish with its bold, aromatic flavor. Made from fresh herbs like cilantro and fenugreek, blended with tangy tamarind extract, this sauce is served alongside the fish. Known as the signature fish sauce of southern Iran, Hashu transforms any fish into a mouthwatering meal with its unique, savory taste.
In the tradition of southern Iran, fish is served with dates and tahini as dessert.
Fried Fish With Tamarind Herb Sauce
Ingredients for Hashu Sauce & Ingredients for frying fish
400 g chopped cilantro(cilantro should be three times the amount of fenugreek)
120 g chopped fenugreek
100 g tamarind
5 cloves garlic:
1 Large onion:
Oil
Salt, turmeric, curry powder, black pepper, and red pepper
1 fish
6 tablespoons of wheat flour
Salt, turmeric, curry powder, black pepper, and red pepper, to taste
Oil, as needed
How to Prepare Tamarind Hashu for Fish & How to make fried fish
- Soak tamarind in hot water for 30 minutes until soft. Stir it with a spoon to dissolve it in the water. Pour the mixture through a strainer and press with your hand to separate the seeds and skin.
- Chop the onion and sauté it in a pan with a little oil until golden. Add chopped garlic and sauté until slightly golden. Stir in turmeric, curry powder, black pepper, and red pepper, then sauté briefly.
- Add chopped cilantro to the garlic and onion mixture and sauté lightly.
- Add chopped fenugreek to the pan’s contents and sauté.
- After sautéing the herbs, add the tamarind extract with one cup of water and salt to the mixture. Stir and cook on low heat until the dish thickens, releases oil, and melds together.
- Clean the fish thoroughly by removing its entrails and rinse it well. Place the fish in a strainer to drain excess water. To ensure the fish is completely dry, pat it dry with a paper towel.
- Mix the flour with salt and spices, and stir well.
- Next, pour some oil into a pan and heat it up properly. Coat the fish in the flour mixture and place it in the hot pan. Wait until one side is fully fried, then flip it to fry the other side. Finally, remove the fish from the pan.
Serve the fried fish and stuffing with rice.
Important Tips for Cooking Fried Fish With Tamarind Herb Sauce
- You can add one tablespoon of tomato paste to the stuffing.
- If you like spicy food, feel free to add more red pepper to the stuffing.
- When frying the fish, first fry the flesh side, and once it’s fully cooked, fry the skin side.
- The Tamarind Herb Sauce (hashu) should be thick.
- After adding tamarind extract, wait a few minutes and then taste the stuffing to check the level of sourness. The sourness can be adjusted to your preferenc.
- If you don’t have fresh fenugreek, you can use dried fenugreek instead.
- Make sure the amount of fenugreek is less than the coriander; if they are equal, the stuffing may become bitter.
