Seafood Chef

My friend, Hodani, was born in the port city of Bandar-e-Abbas of Iran at the shore of beautiful forever Persian Gulf but has been living abroad for more than 15 years, may be even more as he doesn’t know himself or he’s not willing to recall or talk about. He used to live in India before he moved to Canada and I have no idea how long he lived there.
There’s something that I’m sure about and that’s he’s a great seafood chef. Yesterday he was a guest at my place but instead of me cooking for him, he made something for me. We had Rainbow Trout and Basmati rice. I had bought two fresh fishes from Superstore and we got the essential herbs and seasonings he needed from Co-op then. Here’re the ingredients:

2 fresh medium Rainbow Trout
1 Garlic (Just a few cloves needed)
3 medium Tomato
1 cup enriched Flour
1 teaspoon ground Red Pepper
Canola Oil
1 teaspoon ground Turmeric
Salt

1- Wash the fishes with cold water and clear off the scales.
2- Cut each fish to 3 pieces and let them dry.
3- Combine flour, red pepper and turmeric in a large plate.
4- Cover the pieces with prepared mixed powder.
5- Heat the oil over low heat and slowly turn it up.
6- Boil the pieces in the oil until they are fully cooked.
7- Grate the tomatoes in a large bowl.
8- Chop a few garlic clove in the tomato bowl.
9- Pour the mix in to a saucepan and boil it over medium heat.
10- Turn the heat a little down, place the pieces in the saucepan, cover them with sauce and let them to be covered for a few minutes.
11- Serve with rice or pita bread.

I knew that Bandar-e-Abbas used to be called Bandar-e-Gamru and then had been changed to the honor of King Abbas I, after he defeated the Portuguese in 17th century. But I didn’t know Gamru means crab in Portuguese and that's because you could get crabs easily in those years everywhere in Bandar-e-Abbas and that was one of people’s most popular foods. That’s why Hodani knows who to make a good crab dinner. just to remind that Bandar means port in Persian.
Next times we’re goin’ to try crab, salmon, shrimp, lobster and other kinds of seafood and see how his recipes work, having a wonderful and tasty dinner. He’s goin’ to make Ghalye, shrimp cutlet and others as well.
(Photo: Hodani from the time he visited me in Squamish a little more than 2 years of this post! I am not what he is trying to do but may be this is an appreciation to water from a guy who was born and raised in a port)