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Fish Stew with Tamarind Twist

Tamarind Salmon

Otherwise named Choresh Galieh Mahi this Persian recipe is a favorite easy fish with tons of authentic flavor. Serve with Adas Polo, Rice with Brown Lentils and Caramelized Onions. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 3 onions, chopped
  • 8 garlic cloves, pressed or finely minced
  • ¼ cup olive oil
  • 1½ pounds skinless and boneless salmon, cut into 1″x1″ cubes
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups water
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon hot paprika (optional)
  • 4 tablespoons tamarind paste or 4 tablespoons of lime juice
  • 2 cups chopped cilantro (2 bunches, stems discarded)


  1. In a 6-quart saucepan, sauté onion and garlic in olive oil over medium heat until onion begins to be translucent (about 1 minute.) Place fish cubes on onions and cover the pot. Steam fish for 8 minutes over medium/low heat, without stirring. Add salt, pepper, and hot paprika, if using. Stir well.
  2. Add water and tomato paste; stir until paste dissolves.
  3. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 10 minutes, stirring occasionally.
  4. Add tamarind paste or lime juice and cilantro; stir and simmer for 20 minutes.
  5. Serve hot in a casserole dish.