Ghalieh Mahi | Persian Cod With Herbs and Tamarind
Ghalieh Mahi | Persian Cod With Herbs and Tamarind

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, ghalieh mahi | persian cod with herbs and tamarind. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Ghalieh Mahi

To begin with this recipe, we have to prepare a few components. You can cook ghalieh mahi | persian cod with herbs and tamarind using 23 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Ghalieh Mahi | Persian Cod With Herbs and Tamarind:
  1. Make ready Herbs:
  2. Get 3 TBSP Alce Nero's Organic Extra Virgin Olive Oil,
  3. Take 3 Bunches Parsley Coarsely Chopped,
  4. Take 3 Bunches Coriander Coarsely Chopped,
  5. Get Scallions White & Green Parts Coarsely Chopped, 2 Bunches + More For Garnishing
  6. Prepare 3 Bunches Mint Coarsely Chopped,
  7. Get 1/3 Cup Dried Fenugreek,
  8. Take White Pepper, 1 TSP Adjust To Preference
  9. Take Stew:
  10. Prepare Alce Nero's Organic Extra Virgin Olive Oil, 2 TBSP + More
  11. Prepare 2 Yellow Onion Finely Sliced,
  12. Prepare Pinch Sea Salt,
  13. Get Pinch Demerara Sugar,
  14. Get Pinch White Pepper,
  15. Prepare 5 Cloves Garlic Crushed,
  16. Prepare 2 TBSP Turmeric Powder,
  17. Get Red Chili Flakes, 2 TSP Adjust To Preference
  18. Make ready 2.5 Cups Vegetable Stock,
  19. Take Tamarind Paste, 1/4 Cup Adjust To Preference
  20. Prepare Fresh Lemon Juice, 1/2 Lemon
  21. Make ready Fresh Lemon Zest, 1/2 Lemon
  22. Make ready Canola / Peanut / Grapeseed / Vegetable Oil, For Frying
  23. Prepare 6 Cod / Halibut Fillets,

A flavourful dish from the south of Iran, its sour, spicy and super addictive! Ghalieh Mahi (Spicy Tamarind Fish and Herb Stew). Persian Gulf prawns with tamarind (ghalieh maygu). Persian Spicy Fish and Herb Stew

Instructions to make Ghalieh Mahi | Persian Cod With Herbs and Tamarind:
  1. Pls visit: https://www.fatdough.sg/single-post/2019/09/12/Vegetable-Stock for the veg stock recipe.
  2. Prepare the herbs. - - In a skillet over medium heat, add olive oil. - - Once the oil is heated up, add in parsley, coriander, scallions and mint. - - Saute until they start to stick to the bottom of the skillet. It should take about 15 mins.
  3. Add in fenugreek and pepper. - - Saute to combine well. - - Remove from heat and cover. - - Set aside for 5 mins.
  4. Prepare the stew. - - In another skillet over medium heat, add olive oil. - - Once the oil is heated up, add in onion. - - Season with salt, pepper and sugar.
  5. Saute until the onion is lightly caramelized. It should take about 10 to 15 mins. - - Add in garlic. - - Saute until aromatic. - - Add in turmeric and 1 TBSP of olive oil - - Saute until well combine and aromatic.
  6. Add in chili flakes and saute to combine well. - - Deglaze the skillet with vegetable stock. - - Bring it up to simmer. - - Allow it to simmer for 1 to 2 mins.
  7. Remove from heat and transfer this stew into the herbs mixture. - - Return the skillet back over medium heat. - - Add in tamarind. - - Taste and adjust the seasonings with salt, pepper and sugar.
  8. Stir to combine well. - - Add 6 more TBSP of olive oil. - - Bring it up to a slow simmer. - - Turn the heat down to low and cover.
  9. Continue to simmer for about 1 hr or until the oil separates and float to the top. - - Stir occasionally to prevent burning. - - Lastly, add in lemon juice and zest. - - Carefully, transfer into a blender.
  10. Blitz until smooth. - - Taste and adjust the seasonings again with salt, pepper, sugar and tamarind. - - Transfer into a large bowl and set aside.
  11. Prepare the fish. - - Using a clean skillet over medium heat, add in 3 TBSP of oil. - - Heat the oil up to almost smoking point. - - Season the fish lightly with salt and pepper.
  12. Make sure the fish is at room temperature. Pat the fish dry with kitchen paper before seasoning.* - - Place the fish, skin side down, away from you, onto the skillet. - - Using a slotted spatula, gently press the fish down. - - *This will prevent the skin from shrinking.*
  13. Continue cooking until bottom is crispy and brown. It should take 4 to 5 mins. - - Do not try to disturb the fish. - - Using a slotted spatula, flip the fish. - - Tilt the skillet and baste the fish with the liquid.
  14. Continue cooking until bottom is lightly browned. - - Repeat the process for the remaining fish. - - Transfer the sauce onto serving plate.
  15. Place the fish onto the sauce. - - Garnish with some finely chopped green parts of scallions. - - Serve immediately.

Chef Behzad Jamshidi trained in high-end French and Italian restaurants for many years until returning to his home cooking of Persia. This recipe is a version of one of his mother's favorite stews that is built on. Herb & Tamarind Shrimp (Ghalieh Maygu) recipe: This dish is from the Persian Gulf. Herb & Tamarind Shrimp (Ghalieh Maygu). Ghalieh mahi calories & nutrition values.

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