Prepare the walnuts and tamarind: Finely chop the walnuts. Soak the tamarind in water and let it sit until its juices are fully extracted. Strain the mixture to obtain a thick tamarind concentrate.

Combine the base ingredients: Mix the tamarind concentrate with the pomegranate paste, grated garlic, and olive oil.

Prepare the olives: Pit the olives and slice them into rings. Chop the herbs: Wash and finely chop the fenugreek and cilantro, maintaining a 4:1 ratio of cilantro to fenugreek. Assemble the sauce: Mix the pomegranate seeds, chopped herbs, sliced olives, fried onions, salt, pepper, and turmeric into the prepared sauce.

Your pomegranate fish sauce is now ready! Serve alongside fish or other dishes for a tangy and flavorful addition.