This post follows the previous post on dill rice with black eyed beans. Finally, I got some free time to write about this !
Pomfret fish or (Zubaidi fish as it is called in Persian Gulf countries) is a delicious fish, which can be found in Asian grocery stores in North America.

Here, I will share a special way of serving Pomfret fish from south western Iran.

In brief, the Fish will be cleaned, washed, salted, washed again, coated and fried. The very special to this dish is the herbal paste that is served with the fish.

Ready for an exotic recipe?! 😀

let’s start ….

Ingredients for preparing the Fish:

  • 2 Pomfret fish
  • Flour (1/4 cup)
  • Turmeric (2 teaspoon)
  • Chilli powder (1/2 teaspoon, optional)
  • Salt
  • Vegetable oil for frying

Ingredient for the herbal paste:

  • 1 bunch of coriander
  • 1/2 bunch of fenugreek (or 1/4 cup dreid fungreek)
  • Tamarind paste (1/3 cup)
  • 1 clove of garlic
  • 1 midium sized onion
  • 2-3 chili peppers
  • tumeric (1/4) teaspoon
  • salt
  • Boiling water (1/2 cup)

Preparing the Fish

First, we need to clean the fish and remove their scales. I also remove the head completly. Now wash the Fish and make some X cut on their body. These cuts allow the salt to reach the meat and also allow for better cooking of the inside meat. Now add quite amount of salt to the fish and let them rest for around an hour.

After an hour, wash the fish again thoroughly. Now, they are ready to be fried. Before, frying them we need to dry the fish out, and prepare the coating. For the coating, mix the flour, turmeric and the chilli powder. Coat the dried fish with this mixture. I use kitchen papers to dry the fish.

Heat the vegetable oil in a frying pan, and add the coated fish to the pan. Fry for couple of minutes on each sides.

Note that, to keep the fish meat tender, it shouldn’t be over fried. Your pomfret fish is ready

Preparing the herbal paste

Wash and chop the coriander and fenugreek in small pieces (or alternatively you can use dried mixture of these two). Boil 1/2 cup of water and add it to the tamarind paste, mix the tumeric with the water to get a thick paste. Chop the onion, garlic and chillies into mall pieces.

Heat a bit of vegetable oil in a frying pan, and fry the onion, garlic and chillies till golden. Add the vegetable mix (coriander and fenugreek) fry for few more minutes till you start smelling the coriander and fenugreek aroma. Now add the turmeric, salt. Add and mix the tamarind paste and cook on medium heat for 3-4 more minutes. Your paste is ready 😀

As I mentioned before, this goes very well with dill rice I posted previously.

Bon appétit!