For 2 (for 4)
Basmati Rice: 1 bag (2 bags)
Sautéed Onion Paste: 1 sachet (2 sachets)
Plain Flour: ½ pod (1 pod)
Crushed Garlic: 1 sachet (2 sachets)
Turmeric: ½ pod (1 pod)
Dried Fenugreek Leaves: 1 pod (2 pods)
Red Chilli Powder: 1 pod (2 pods)
Coriander: 1 bunch (2 bunches)
Tamarind Chutney: 1 pod (2 pods)
Coley: 1 pack (2 packs)
Butter: 1 cube (2 cubes)
Per serving: Energy (kcal) 660 Fat 17g of which saturates 8g Carbohydrates 73g of which sugars 9g Protein 43g Salt 0.62g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
This mouthwatering fish dish might be full of ingredients you’d recognise from an Indian curry like tamarind, turmeric and dried fenugreek leaves, but its combination of those flavours is unmistakably Persian, striking a careful balance between sweet, sour, savoury and aromatic. In coastal southern Iran, herbs are plentiful enough during springtime that they’re treated more like a vegetable than a garnish— here, the abundant coriander keeps all of the strong flavours in check, ensuring they don’t overpower the delicate meatiness of the gently stewed white fish and its accompaniment of tantalisingly aromatic buttered basmati.
Preparation time:For 2 - 25 minsFor 4 - 30 mins
Cooking time:For 2 - 25 minsFor 4 - 30 mins
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