Ghelyeh Mahi

Ghelyeh Mahi is a simple and delicious dish from southern  Iran made with fish, fresh herbs, tamarind, and garlic.

 

What are the Ingredients?

  • 500g boneless fish
  • 2 bunch cilantro
  • 1 bunch fenugreek
  • 1/4 cup tamarind paste
  • 1 onion
  • 4 garlic cloves
  • 1/4 tsp fish seasoning (Advieh)
  • 1/4 tsp ground chili pepper
  • 3 tbsp vegetable oil
  • salt
  • 1tsp turmeric

 

Preparation time: 20 minutes Cooking time: 1h30 minutes Cooking method: cooking
Cooking Skills: Easy Meal: Lunch/dinner Suitable for: 4 people

 

How to prepare Ghelyeh Mahi?

Step 1: Preparing Ingredients

Step1: Preparing Ingredients

Dice the onion.

Mash the garlic.

Finely chop cilantro and fenugreek.

Combine half a cup of boiling water with tamarind paste and stir well until the tamarind paste is thoroughly dissolved.

Cut the fish into pieces.

 

Step 2: Preparing Herbs

Heat 2 tablespoons of oil in a large pot over medium heat. Cook and stir the onions until deep golden brown, 10 to 15 minutes. Stir in the garlic, turmeric, salt and pepper, and fish seasoning for 1 to 2 minutes. Add chopped herbs; fry until the herbs start becoming dark green for about 15 to 20 minutes over low heat. Add the tamarind paste and pour more boiling water. Cover the pot and simmer for about an hour over low heat.

 

Step 3: Preparing Fish

Rub the sliced fish with turmeric on both sides and fry the fish on both sides in vegetable oil.

 

Step 4: Mix Stew Ingredients

Add the fish to the stew and simmer over low heat for 20 to 30 minutes until fat and oil move to the surface of the stew. The less water there is in the stew the more delicious it will be.

 

Step 5: Serve

Scoop the stew on a deep plate and serve the stew together with the perfect steamed Persian rice (Chelo).

 

 

 

 

 

 

Useful links:

Delicious Iranian Side Dishes

Persian steamed rice (Chelo)

 

 

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