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Ghalieh Mahi (Persian Fish Stew) Recipe

Posted on 2012-03-22
Ghalieh Mahi (Persian Fish Stew)
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Ghalieh Mahi (Persian Fish Stew) is a famous and spicy stew recipe from southern province of Iran (Khuzestan province). It is a combination of fish, herbs, garlic and tamarind paste that would be served with Persian Rice.


Yield: Serves 3

INGREDIENTS
  • 400 g tilapia fillets, cut into 2-inch pieces
  • 200 g fresh coriander, finely chopped
  • 3 tablespoons dried fenugreek
  • 1 medium onion, finely chopped
  • 10 garlic cloves, minced
  • 100 g tamarind pulp or tamr hendi (you can find in Iranian stores)
  • 1 teaspoon turmeric powder
  • 1 tablespoon all-purpose flour
  • canola oil
  • 1/2 teaspoon red pepper (more or less depends on your taste)
  • salt to taste
INSTRUCTIONS

Soak the dried fenugreek in 3 tablespoons water for 15-20 minutes or until all liquid is absorbed. Set aside.

Place the tamarind pulp in a small bowl.

Ghalieh Mahi (Persian Fish Stew)

Cover with 1 cup of warm water; stir and let sit for 30 minutes or until softened.

Ghalieh Mahi (Persian Fish Stew)

Use your fingers to mash it a little.

Ghalieh Mahi (Persian Fish Stew)

Then push a bit at a time through a fine strainer with the back of a spoon.

Ghalieh Mahi (Persian Fish Stew)
Ghalieh Mahi (Persian Fish Stew)

Set the tamarind paste aside.

Ghalieh Mahi (Persian Fish Stew)

Meanwhile, wash the fish fillets and pat dry. Season both sides with salt and pepper. In a frying pan, heat 2 tablespoons oil over medium heat. Lightly saute the tilapia pieces on all sides, about 2 minutes per side. Place them on a paper towel to absorb the extra oil. Set aside.

Ghalieh Mahi (Persian Fish Stew)

Heat 3 tablespoons canola oil in a pot over medium heat. Add the chopped onions and saute until softened, about 8-10 minutes. Add the garlic and turmeric powder; saute for 1 minute. Add the coriander and fenugreek to the pot. Saute for about 8 minutes over medium heat or until herbs are fragrant.

Then add half of the tamarind paste, 1 2/3 cups water, salt and red pepper. Cover the pot and bring to a boil. Reduce heat to medium-low and simmer for 25 minutes. Then dissolve flour in 1/4 cup of cold water; pour into the stew and stir well. Taste and adjust seasonings. Depending on your taste; add more tamarind paste, for more sour flavour (I added all the tamarind paste) or add more red pepper for spicier stew.

Gently place the tilapia pieces in the stew. Cover the pot and cook for another 40 minutes over medium-low heat. Do not stir the stew.

Ghalieh Mahi (Persian Fish Stew)

Place the Ghalieh Mahi stew in a serving bowl and serve with Persian Rice.

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Ghalieh Mahi (Persian Fish Stew)
Ghalieh-Mahi-(Persian-Fish-Stew)

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Comments

Posted by Shahrzad on 2013-02-01
I am really proud of you Iranian Kadbanoo.

Posted by Fariba on 2013-01-07
loved it...thanks

Posted by shokoofeh on 2012-06-27
thx, excellent.

Posted by sarvenaz on 2012-06-20
salam, hum!!! kheyli motashakiram

Posted by Rosa on 2012-04-25
Hmmmmmmmm , delicious !

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