Ghalieh Mahi is a beautiful and aromatic Southern Iranian fish dish. The consistency of this stew is much more thicker which I find very pleasing as it brings out the flavour of the coriander and fenugreek together with the uniqueness of the tamarind.
Definitely to be enjoyed with rice as it complements the intense flavours. I can't wait to make this again.
garlic 1 bulb
black pepper 1/2 tsp
For the garnish
2 to 3 tbsp barberries (fried)
Fry the onions until golden brown
Add 1 tsp turmeric and stir for 30 seconds
Add the crushed garlic and fry quickly for another 30 seconds
Add the salt and pepper
Add the fish, any white flesh fish with not too many bones, you can either add a whole fish or cut in large pieces
Make sure you choose a fish with not too many bones
Allow to fry slightly on both sides
Remove the fish and set aside
Add the chopped coriander and fenugreek to the fried onions
Fry for a few minutes
Add the tamarind and stir in
Add 1 1/2 cups of water and stir
Add the fish and cover for 30 minutes on a low to medium heat
For the garnish fry your barberries with a tablespoon of oil for 2 minutes and sprinkle over the fish and your rice.
Enjoy this delightful southern Iranian dish with saffron rice.