Persian food
Ghalie Mahi is fresh fish, usually perch or salmon, marinated in a delicious blend of spices, saffron and garlic. The fish is then fried to perfection until golden brown and crispy on the surface. Served on top of a bed of coriander and tamarind and accompanied by steamed basmati rice, this dish becomes a symphony of flavors and aromas.
Ingredients 4 servings
- 2 tbsp dried fenugreek
- 2 yellow onions
- 6 cloves of garlic
- ½ tsp turmeric
- 200g chopped fresh coriander
- 1 teaspoon chili flakes
- ½ l water
- 500g salmon or perch (I used cod fillet, but you can also use prawns)
- fish seasoning to bread the fish in (optional) Recipe HERE
- 4 tbsp tamarind paste
Do this
1, Soak the fenugreek in a bowl for 30 minutes and then strain off the liquid.
2, Peel and finely chop the onion and garlic. Heat plenty of oil in a frying pan and fry the yellow onion until soft. Add the turmeric and stir.
3, Add garlic and saute and saute it for a couple of seconds. Add the coriander to a cold pan. Turn on medium heat and let the liquid evaporate. Pour in plenty of oil and fry the coriander thoroughly. Add the fenugreek and saute for a couple of minutes.
4, Mix the herbs with the onion, add chili flakes and water and bring to a boil. Allow to cook until the fat floats to the surface.
5, Bread the fish in the fish seasoning if you want it. Fry it in oil on both sides and then put it in the pan together with the tamarind paste. Simmer for 20 minutes until the fish tastes the sauce.
6 Serve with white rice (Recipe HERE)
