Persian cooking: recipes · Regional specialities & fish

Ghalieh Meygoo قلیه میگو

The prawn version of ghalieh from the south, spicy, tangy and full of coriander.

⏱ 75 min

Ingredients

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  • 250 g prawns, peeled
  • 1 onions
  • 2 garlic cloves
  • ½ tsp turmeric
  • 1 bunch fresh coriander
  • 1 tbsp dried fenugreek leaves
  • ½ tbsp flour
  • 1½ tbsp tamarind paste
  • ½ tsp chilli flakes or hot paprika
  • 2½ 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. Add the prawns and cook for only 5 minutes so they stay tender. Serve with rice.