Entree: Iran – Baluchi Iran – کاری ماهی بلوچ ➤ Kari Mahi-ye Baluchi (Spiced Balochi-style coastal fish curry made with tomatoes, turmeric, and fresh herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, minced
- 2 medium tomatoes, finely chopped
- 1–2 green chiles, slit
- 1 tsp (5 g) turmeric powder
- 1 tsp (2.3 g) ground cumin
- 1 tsp (2.3 g) ground coriander
- 1/2 tsp (1 g) Kashmiri chili powder or paprika
- 1 tbsp (15 ml) tamarind paste
- 1 cup (240 ml) water or fish stock
- 1/4 cup (60 ml) coconut milk (optional)
- Salt to taste
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tbsp (15 ml) chopped fresh mint (optional)
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Pat fish fillets dry and season lightly with salt. Set aside.
2. Heat oil in a wide skillet or shallow pot over medium heat. Add sliced onion and cook until golden and soft, about 8–10 minutes.
3. Add garlic and ginger and sauté 1–2 minutes until fragrant. Stir in turmeric, cumin, coriander, and Kashmiri chili and cook 30–45 seconds to bloom the spices.
4. Add chopped tomatoes and green chiles; cook until tomatoes break down and oil separates slightly, about 6–8 minutes.
5. Stir in tamarind paste and 1 cup (240 ml) water or fish stock. Bring to a simmer, then reduce heat and taste for salt; adjust seasoning.
6. Gently add the fish fillets to the simmering sauce, spooning sauce over them. Cover and simmer until fish is cooked through, about 6–8 minutes depending on thickness.
7. If using, stir in coconut milk and warm through without boiling for 1–2 minutes. Finish with chopped cilantro, mint, and lemon juice to brighten.
8. Serve hot with steamed rice or flatbread, spooning extra sauce over fish.