Serves : 3
Prep Time : 20 MINUTES
Cooking Time : 30 MINUTES

Ingredients

Method

– Begin by making 3 diagonal slits on each side of the Hammour fillets and rub each side of the fish with a pinch of salt, pepper, and turmeric. Mix two tablespoons of the olive oil over medium-high heat with a third of the minced garlic, remaining turmeric, a third of the coriander, and approximately ¼ teaspoon of salt and pepper until fragrant. Insert the mix into the diagonal slits.

– In a large, deep pan over high heat, heat the remaining olive oil and fry the fish for approximately 5 minutes on each side until golden brown. You can fry it longer for a crispier exterior. Once cooked, transfer the fish to a plate
lined in kitchen paper to soak up the excess oil.

– Reserve 2-3 tablespoons of the same oil that the fish was fried in. Sift out any excess small burnt bits, reheat the oil, and toss in the fenugreek seeds until they start to crackle. Take out the fenugreek seeds, discard, and add the onions and stir until they are soft (not browned), then pour in the remaining minced garlic and whole green chilies. Allow the ingredients to soften (the onions will slightly brown at this stage), reduce to low heat, and add the tomatoes and another third of the coriander with a ¼ teaspoon of salt. Cover and allow all the flavours to blend.

– In the meantime mix the tomato purée in a bowl with 2 cups of hot water, ½ teaspoon of salt, ¼ teaspoon of pepper, and tamarind paste and mix until well blended and pour into the pot with all the other ingredients and allow them to simmer for an additional 10-15 minutes. Lastly, place the fish fillets and remaining coriander back into the pot and allow to simmer for another five minutes.

– Squeeze the lemon juice over the dish and serve with white Basmati rice, a chutney, green onions, or a salad of your choice.