Khoresh Kari ba Mahi (خورش کاری با ماهی) — Persian-Style Coconut Fish Curry

• 700 gwhite fish fillets (cod, halibut, or sea bass) (cut into 5–6 cm pieces)
• 30 mllemon juice (for marinating)
• 6 gfine salt (about 1 tsp)
• 1 tspblack pepper
• 250 gonion (finely diced)
• 12 ggarlic cloves (about 4 cloves, minced)
• 30 mlneutral oil (such as sunflower or canola)
• 2 tspground turmeric
• 1.5 tspground cumin
• 2 tbspcurry powder (a mild-to-medium blend)
• 40 gcoconut powder (unsweetened desiccated coconut, finely ground) (or coconut flour labeled unsweetened)
• 50 gcashew powder (finely ground cashews) (grind raw or roasted unsalted cashews)
• 30 gtamarind paste (seedless concentrate)
• 120 mlhot water (to dissolve tamarind)
• 350 mlwater
• 120 mlheavy cream (30–35% fat)

Instructions

1. 1

   Marinate the fish pieces with lemon juice, 6 g salt, and black pepper in a bowl. Mix gently so the fillets stay intact, then refrigerate for 15 minutes to firm the fish and reduce any strong aroma.

2. 2

   Dissolve the tamarind paste in 120 ml hot water, stirring until smooth. Let it sit for 5 minutes, then press through a fine sieve if your paste is fibrous so the stew stays silky.

3. 3

   Heat the oil in a wide pot over medium heat and add the diced onion. Cook for 10–12 minutes, stirring often, until the onion turns deeply golden; this sweetness is essential for balancing the tamarind.

4. 4

   Add the minced garlic and cook for 60–90 seconds until fragrant. Stir constantly so the garlic does not brown, because bitterness will dull the coconut and cashew flavors.

5. 5

   Add turmeric, cumin, and curry powder and toast the spices for 45–60 seconds. Keep stirring to bloom the aromatics in the oil, which gives the khoresh its warm coastal perfume.

6. 6

   Sprinkle in the coconut powder and cashew powder and stir for 1 minute to lightly toast them. This step prevents a raw, floury taste and helps the sauce thicken evenly later.

7. 7

   Slowly pour in 350 ml water while whisking or stirring vigorously to avoid lumps. Add the prepared tamarind liquid, bring to a gentle simmer, and cook uncovered for 10 minutes so the flavors meld and the sauce begins to thicken.

8. 8

   Lower the heat to maintain a very gentle simmer and stir in the heavy cream. Cook for 3 minutes, then taste and add the remaining 4 g salt; the sauce should be tangy, nutty, and softly spiced.

9. 9

   Nestle the marinated fish pieces into the sauce in a single layer. Cover and cook on low for 8–10 minutes, shaking the pot gently once or twice instead of stirring, until the fish is opaque and flakes easily.

10. 10

    Rest the khoresh off the heat for 5 minutes so the sauce settles and the fish stays juicy. Serve warm with steamed rice, spooning plenty of coconut-cashew curry over each portion.