Fish, coriander and pomegrante “stew”

Ingredients

• Serves 4
• 2 whole fish, about 300 g each or 600 g fish filets
• (or about 600 g of shrimp or root vegetables)
• Marinade
• 1 tsp turmeric
• 1 tsp chili powder
• 1 tsp salt
• 1 tsp oil
• Sauce:
• 3 tblsps vegetable oil
• 1 medium onion, finely chopped
• 4 garlic cloves, finely chopped
• 80 g fresh coriander, finely chopped (about 1 large bunch, stems and leaves)
• 1 tsp cumin seeds (or ½ tsp ground cumin)
• 1 tsp coriander seeds (or ½ tsp ground coriander)
• ¾ tsp turmeric
• ½ tsp ground hot chili pepper (or more to taste)
• ¼ tsp ground fenugreek
• 2 tbsp tomato purée
• 1 tsp sugar
• 4 tbsp pomegranate molasses (or more to taste)
• 500 ml water
• 1 tsp salt
• 1 tsp freshly ground black pepper
• a handful of chopped green onion to garnish

Instructions

1. Combine all the ingredients for the marinade in a small bowl.
2. If using whole fish, rinse thoroughly under running water; pat dry with paper towels. Using a sharp knife score the fish on both sides, cutting through the flesh at a 45-degree angle, down to the bone. Use your fingers to rub the skin with marinade, pushing it into the slashes and cavity of the fish.
3. If using fish fillets, simply score them a couple of times and rub with them with marinade. (if using shrimp or vegetables, you can rub them with the marinade as well or omit this step)
4. Cover the fish with cling film and place in the refrigerator while you make the sauce.
5. To make the sauce:
6. If using cumin and coriander seeds, lightly toast in a small pan over a low heat for a few minutes then transfer to a spice grinder and blend to a fine powder. Set aside.
7. Heat the oil in a large saucepan and sauté the onion over low heat until soft, about 10 minutes. Add the garlic and coriander and continue cooking 10 minutes.
8. Add the ground cumin, coriander, turmeric, hot chili pepper and fenugreek to the pan and cook 2 to 3 minutes or until aromatic. Add the tomato purée, sugar, pomegranate molasses, water, salt and pepper. Cover and simmer over low heat for 30 minutes, stirring occasionally to make sure nothing sticks. Taste and adjust the seasoning.
9. If using whole fish, heat the oven to 350°. Remove the lid and place the whole fish in the pan, over the sauce. Place the pan in the oven and bake 20 to 25 minutes until the fish is cooked through. Remove the fish from the sauce, if you have nibble fish eaters, serve the fish whole with the sauce spooned over the top. Otherwise, remove the filets and serve alongside the sauce.
10. If using fish filets, cover and simmer on the stove top until the fish is cooked through, about 3 to 5 minutes. Serve fish with a good spoonful of sauce. Garnish with freshly chopped green onion.