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)
