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
- 1050 g white fish fillets (e.g. pike-perch, cod)
- 3½ onions
- 7 garlic cloves
- 1¾ tsp turmeric
- 3½ bunch fresh coriander
- 3½ tbsp dried fenugreek leaves
- 1¾ tbsp flour
- 5¼ tbsp tamarind paste
- 1¾ tsp chilli flakes or hot paprika
- 8¾ 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.