10 oz (283 g) Boneless Fish (Tilapia)
2 Bunch Cilantro
1 Bunch Fenugreek
1/4 Cup Tamarind Paste
2 Garlic Cloves
1/8 Tsp Ground chili Pepper
3 Tbsp Vegetable Oil
1- Dice the onion.
2- Mince cilantro and fenugreek.
3- Cut the fish in small pieces.
1- Fry onions with 2 tbsp vegetable oil until golden.
2- Add stew seasoning, ground chili pepper, continue frying for couple of more minutes.
3- Add minced cilantro and fenugreek, and continue frying until the herbs start becoming dark.
4- Combine half a cup of boiling water with tamarind paste and stir well until the tamarind paste is thoroughly dissolved.
5- Add the tamarind paste to the bowl, stir. Add more boiling water if needed.
6- Add salt as preferred, stirring.
7- Heat the pot over medium heat for 10 minutes.
8- Rub the sliced fish with turmeric on both sides.
9- Fry the fish in a tbsp of vegetable oil until will fried on both sides.
10- Add the fish to the herb's pot and stir well.
11- Cook for 20 minutes over medium heat.