Ghalieh Mahi (Southern Persian Fish and Tamarind Herb Stew)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g white fish fillets (such as pollock)
- 60 g fresh coriander, chopped
- 20 g fresh fenugreek leaves
- 2 tbsp tamarind paste
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp ground turmeric
- 3 tbsp vegetable oil
- 300 ml fish stock
Nutrition (per serving)
- Calories
- 256 kcal
- Protein
- 29.4 g
- Carbohydrate
- 7.9 g
- of which sugars
- 4.9 g
- Fat
- 11.6 g
- of which saturates
- 1.1 g
- Fibre
- 1.5 g
- Salt
- 0.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the oil in a large pan and fry the onion and garlic for 5 minutes, then stir in the turmeric and cook for 1 minute.
- 2
Add the chopped coriander and fenugreek leaves and fry for 5 minutes until fragrant.
- 3
Stir in the tamarind paste and fish stock, bring to a simmer and cook for 10 minutes until slightly thickened.
- 4
Season the fish chunks and add to the pan, then cover and simmer gently for 10-12 minutes until the fish flakes easily and is cooked through.
- 5
Taste the sauce and add a touch more tamarind if you want more sourness.
- 6
Serve with basmati rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.