Persian-Style Coconut Fish Curry Stew (Khoresh Kari ba Mahi)

Season the fish fillets with turmeric, salt, and lemon juice. Set aside to marinate briefly while you prepare the stew base.

Heat a small amount of oil in a pot over medium heat. Sauté the chopped onion until soft and lightly golden, about 2 minutes. Add the crushed garlic and cumin, stirring until fragrant.

Carefully place the marinated fish fillets into the pot. Sprinkle in the curry powder, then pour in the tamarind extract along with a small splash of water to create a light sauce.

Cover the pot and cook over medium-high heat for about 5 minutes, allowing the fish to cook through gently and absorb the spices.

In a bowl, mix the cream, chopped coriander, cashew powder, and coconut powder until smooth. Add this mixture to the pot, stirring gently to avoid breaking the fish.

Cook uncovered for another 2 minutes, just until the stew thickens slightly and the flavors meld. Taste and adjust salt as needed before serving.