Main Dishes



Fishkhoresh is a combination of fish, herbs, garlic and tamarind paste that would be served with rice and can be also suitable for vegetarians. This delicious and pungent dish has very rich flavors. It is best served with Basmati Rice.

• 500 g Tilapia fillets, or Kingfish or any fish that can be cut into 2-inch pieces and does not fall apart easily or Prawns (shrimps can been used also instead of fishes and has a wonderful taste- you can substitute for any type of fish you prefer)
• 200 g fresh coriander(Cilantro), finely chopped
• 3 tablespoons dried fenugreek available at most Middle Eastern/Indian stores
• 1 medium onion, finely chopped
• 1/4 cup garlic, minced
• 1/2 Cup tamarind (or more depending on how sour and tangy you want your Fishkhoresh to be)please note: There are two types of tamarind sauce: the one in a jar that is in liquid form- I personally do not like this as it is too sour and tangy and tastes like chemicals. Try to buy tamarind in bulk form. The bulk form comes in a square shape with seeds in it and has a sour flavor. Remove the seeds and soak in 2-3 cups of warm water. (you can find in Middle Eastern/Indian stores)
• 1 teaspoon turmeric powder
• 1 tablespoon all-purpose flour
• Canola oil or olive oil or any oil you prefer.
• 1/2 teaspoon red pepper (more or less depends on your taste) (optional, although highly recommended to add a spicy flavor to the dish)
• salt to taste
Preparation Soak the dried fenugreek in 3 tablespoons water for 15-20 minutes or until all liquid is absorbed. Set aside. Place the tamarind pulp in a small bowl. Cover with 1 cup of warm water; stir and let sit for 30 minutes or until softened. Use your fingers to mash it a little. Then push a bit at a time through a fine strainer with the back of a spoon. Set the tamarind paste aside. Meanwhile, Season the fish fillets both sides with salt and pepper. In a frying pan, heat 2 tablespoons oil over medium heat. Lightly sauté the fish or shrimp pieces on all sides, about 2 minutes per side. Place them aside. Heat 3 tablespoons oil in a pot over medium heat. Add the chopped onions and sauté until softened, about 8-10 minutes. Add the garlic and turmeric powder; sauté for 1 minute. Add the coriander and fenugreek to the pot. Sauté for about 8 minutes over medium heat or until herbs are fragrant. Then add half of the tamarind paste, 1 2/3 cups water, salt and red pepper. Cover the pot and bring to a boil. Reduce heat to medium-low and simmer for 25 minutes. Then dissolve flour in 1/4 cup of cold water; pour into the stew and stir well. Taste and adjust seasonings. Depending on your taste, for more sour flavor (add more tamarind paste) or add more red pepper for spicier stew. Gently place the fish pieces or shrimps in the stew. Cover the pot and cook for another 40 minutes over medium-low heat. Do not stir the stew. Place the stew in a serving bowl and serve with rice. It is usually served with basmati rice that is called Polo (or Chelo) for learning how to make polo (chelo) read Polo (chelo) recipe.


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I absolutely love this Instant Pot Chicken Alfredo Penne Pasta because of how flavorful it is! The seasoning and chicken broth add such a wonderful flavor to this meal. Plus it’s so easy to throw together. I can’t lie, it doesn’t hurt that I can also make the whole meal in the Instant Pot. My ...

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