Persian cooking: recipes · Regional specialities & fish
Ghalieh Mahi قلیه ماهی
Spicy fish and herb stew from Bushehr and the Persian Gulf, with coriander, fenugreek and tamarind.
Ingredients
- 3300 g white fish fillets (e.g. pike-perch, cod)
- 11 onions
- 22 garlic cloves
- 5½ tsp turmeric
- 11 bunch fresh coriander
- 11 tbsp dried fenugreek leaves
- 5½ tbsp flour
- 16½ tbsp tamarind paste
- 5½ tsp chilli flakes or hot paprika
- 27½ tbsp oil
- salt (to taste)
- black pepper (to taste)
Method
- Chop the onions and garlic and fry in oil, briefly toasting the turmeric, chilli and flour.
- Chop the coriander very finely and fry with the fenugreek for 15 minutes until dark green.
- Dissolve the tamarind in 600 ml warm water, add, season with salt and simmer for 30 minutes.
- Cut the fish into large pieces, fry lightly, add to the sauce and cook for 15 minutes. Serve with rice.