Persian cooking: recipes · Regional specialities & fish
Ghalieh Meygoo قلیه میگو
The prawn version of ghalieh from the south, spicy, tangy and full of coriander.
Ingredients
- 375 g prawns, peeled
- 1½ onions
- 3 garlic cloves
- ¾ tsp turmeric
- 1½ bunch fresh coriander
- 1½ tbsp dried fenugreek leaves
- ¾ tbsp flour
- 2¼ tbsp tamarind paste
- ¾ tsp chilli flakes or hot paprika
- 3¾ 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.
- Add the prawns and cook for only 5 minutes so they stay tender. Serve with rice.