- Soak the dried fenugreek in 3 tablespoons water for 15-20 minutes or until all liquid is absorbed. Set aside.
- Place the tamarind pulp in a small bowl.
- Cover with 1 cup of warm water; stir and let sit for 30 minutes or until softened.
- Use your fingers to mash it a little.
- Then push a bit at a time through a fine strainer with the back of a spoon.
- Set the tamarind paste aside.
- Meanwhile, wash the fish fillets and pat dry. Season both sides with salt and pepper. In a frying pan, heat 2 tablespoons oil over medium heat.
- Lightly sauté the tilapia pieces on all sides, about 2 minutes per side. Place them on a paper towel to absorb the extra oil. Set aside.
- Heat 3 tablespoons canola oil in a pot over medium heat. Add the chopped onions and saute until softened, about 8-10 minutes.
- Also add garlic and turmeric powder; sauté for 1 minute. Now add coriander and fenugreek to pot. Sauté for about 8 minutes over medium heat or until herbs are fragrant.
- Then add half of the tamarind paste, 1 and 2/3 cups water, salt and red pepper. Cover the pot and bring to a boil. Reduce heat to medium and simmer for 35 minutes.
- Then dissolve flour in 1/4 cup of cold water; pour into the stew and stir well. Taste and adjust seasonings. Depending on your taste; add more tamarind paste, for more sour flavor (I added all the tamarind paste) or add more red pepper for spicier stew.
- Gently place the tilapia pieces in the stew. Cover the pot and cook for another 30 minutes over medium-low heat. Do not stir the stew.
Serve it with Basmati Rice sprinkled with Fresh Coriander.