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.

⏱ 75 min

Ingredients

− +
  • 1200 g white fish fillets (e.g. pike-perch, cod)
  • 4 onions
  • 8 garlic cloves
  • 2 tsp turmeric
  • 4 bunch fresh coriander
  • 4 tbsp dried fenugreek leaves
  • 2 tbsp flour
  • 6 tbsp tamarind paste
  • 2 tsp chilli flakes or hot paprika
  • 10 tbsp oil
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Chop the onions and garlic and fry in oil, briefly toasting the turmeric, chilli and flour.
  2. Chop the coriander very finely and fry with the fenugreek for 15 minutes until dark green.
  3. Dissolve the tamarind in 600 ml warm water, add, season with salt and simmer for 30 minutes.
  4. Cut the fish into large pieces, fry lightly, add to the sauce and cook for 15 minutes. Serve with rice.