Ghalieh Mahi (Southern Persian Fish and Tamarind Stew)
Local name: قلیه ماهی
In short: Chunks of white fish simmered in a tart, garlicky sauce of cilantro, fenugreek, tamarind and chili, the way it is cooked along Iran's southern coast. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 270 kcal
Ghalieh mahi comes from the southern coast of Iran, where fish is the daily catch and cooking leans hot and sour. A huge handful of cilantro and fenugreek is fried with garlic, then simmered with tamarind and chili to make a dark, tangy sauce. Firm white fish goes in at the end so it stays in moist chunks. Serve with plain rice and a squeeze of lime.
Instructions
- Toss the fish with 1/2 tsp salt and 1/2 tsp turmeric and let it sit in the fridge for 15 minutes while you make the sauce.
- Heat the oil in a wide, deep pan over medium heat. Cook the onion for 10 minutes until golden, then add the garlic, 1/2 tsp turmeric, chili flakes and tomato paste and stir for 1 minute.
- Add the cilantro and fenugreek and fry over medium-low heat for 8 to 10 minutes, stirring often, until the herbs darken and smell toasty.
- Pour in the tamarind water and the plain water, add 1 tsp salt and simmer uncovered for 15 minutes, until the sauce is thick, dark and tart.
- Nestle the fish into the sauce, spoon some sauce over the top, cover and simmer for 8 to 10 minutes, until the fish flakes easily (63°C / 145°F). Shake the pan gently instead of stirring.
- Taste and adjust with salt or lime juice. Serve hot with rice and lime wedges.
Tips
- Tamarind pastes differ in strength, so start with 2 tbsp, taste after 15 minutes of simmering and add more if you want it tarter. Dried fenugreek is strong, so measure it carefully or the sauce can turn bitter.
- Shrimp is a popular alternative: add peeled shrimp for the last 4 minutes. Add a chopped green chili or more chili flakes for extra heat.
Questions and answers
Is ghalieh mahi very spicy?
It has a clear chili kick and a sour edge, but you control the heat. Use 1/2 tsp chili flakes for a mild pot and more for a hotter, more traditional version.
Which fish works best in ghalieh mahi?
Firm white fish such as grouper, snapper or cod holds together in the sauce. Avoid delicate fish that breaks apart.
Can I make the sauce ahead of time?
Yes. The herb sauce keeps for 3 days in the fridge. Reheat it and add the fish just before serving.
How long does it take to make Ghalieh Mahi (Southern Persian Fish and Tamarind Stew)?
About 1 h 10 min in total: 25 min of preparation and 45 min of cooking.
How many calories are in Ghalieh Mahi (Southern Persian Fish and Tamarind Stew)?
About 270 kcal per serving, with 31 g of protein, 11 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 270 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 11 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
