Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, ghalieh mahi | persian cod with herbs and tamarind. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
GHALIEH MAHI CALORIES & NUTRITION VALUES. Ghalieh Mahi (fish stew) is a delicious and nutritious fish stew recipe. Tamarind also brings high amounts of antioxidants to the table.
Ghalieh Mahi
To begin with this particular recipe, we must prepare a few ingredients. You can cook ghalieh mahi | persian cod with herbs and tamarind using 23 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Ghalieh Mahi | Persian Cod With Herbs and Tamarind:
- Get Herbs:
- Get 3 TBSP Alce Nero's Organic Extra Virgin Olive Oil,
- Make ready 3 Bunches Parsley Coarsely Chopped,
- Make ready 3 Bunches Coriander Coarsely Chopped,
- Make ready Scallions White & Green Parts Coarsely Chopped, 2 Bunches + More For Garnishing
- Get 3 Bunches Mint Coarsely Chopped,
- Take 1/3 Cup Dried Fenugreek,
- Make ready White Pepper, 1 TSP Adjust To Preference
- Make ready Stew:
- Take Alce Nero's Organic Extra Virgin Olive Oil, 2 TBSP + More
- Prepare 2 Yellow Onion Finely Sliced,
- Prepare Pinch Sea Salt,
- Take Pinch Demerara Sugar,
- Prepare Pinch White Pepper,
- Get 5 Cloves Garlic Crushed,
- Make ready 2 TBSP Turmeric Powder,
- Get Red Chili Flakes, 2 TSP Adjust To Preference
- Prepare 2.5 Cups Vegetable Stock,
- Get Tamarind Paste, 1/4 Cup Adjust To Preference
- Make ready Fresh Lemon Juice, 1/2 Lemon
- Make ready Fresh Lemon Zest, 1/2 Lemon
- Prepare Canola / Peanut / Grapeseed / Vegetable Oil, For Frying
- Prepare 6 Cod / Halibut Fillets,
Ghalieh Mahi has very rich flavors including a melange of garlic, tamarind paste, cilantro and fenugreek. It is best served with Basmati Rice. In this traditional Persian preparation for fish, called ghalieh mahi, a profusion of fresh herbs is slowly simmered with caramelized onions and tangy tamarind until the whole thing cooks down into a silky, sweet-tart sauce with a haunting flavor This version, adapted from Nasim Alikhani from Sofreh restaurant in Brooklyn, uses both fresh and dried fenugreek, which is worth seeking out for its. Ghalieh Mahi (Persian Fish Stew) is a famous spicy stew recipe from southern province of Iran (Khuzestan province).
Steps to make Ghalieh Mahi | Persian Cod With Herbs and Tamarind:
- Pls visit: https://www.fatdough.sg/single-post/2019/09/12/Vegetable-Stock for the veg stock recipe.
- Prepare the herbs. - - In a skillet over medium heat, add olive oil. - - Once the oil is heated up, add in parsley, coriander, scallions and mint. - - Saute until they start to stick to the bottom of the skillet. It should take about 15 mins.
- Add in fenugreek and pepper. - - Saute to combine well. - - Remove from heat and cover. - - Set aside for 5 mins.
- Prepare the stew. - - In another skillet over medium heat, add olive oil. - - Once the oil is heated up, add in onion. - - Season with salt, pepper and sugar.
- Saute until the onion is lightly caramelized. It should take about 10 to 15 mins. - - Add in garlic. - - Saute until aromatic. - - Add in turmeric and 1 TBSP of olive oil - - Saute until well combine and aromatic.
- Add in chili flakes and saute to combine well. - - Deglaze the skillet with vegetable stock. - - Bring it up to simmer. - - Allow it to simmer for 1 to 2 mins.
- Remove from heat and transfer this stew into the herbs mixture. - - Return the skillet back over medium heat. - - Add in tamarind. - - Taste and adjust the seasonings with salt, pepper and sugar.
- Stir to combine well. - - Add 6 more TBSP of olive oil. - - Bring it up to a slow simmer. - - Turn the heat down to low and cover.
- Continue to simmer for about 1 hr or until the oil separates and float to the top. - - Stir occasionally to prevent burning. - - Lastly, add in lemon juice and zest. - - Carefully, transfer into a blender.
- Blitz until smooth. - - Taste and adjust the seasonings again with salt, pepper, sugar and tamarind. - - Transfer into a large bowl and set aside.
- Prepare the fish. - - Using a clean skillet over medium heat, add in 3 TBSP of oil. - - Heat the oil up to almost smoking point. - - Season the fish lightly with salt and pepper.
- Make sure the fish is at room temperature. Pat the fish dry with kitchen paper before seasoning.* - - Place the fish, skin side down, away from you, onto the skillet. - - Using a slotted spatula, gently press the fish down. - - *This will prevent the skin from shrinking.*
- Continue cooking until bottom is crispy and brown. It should take 4 to 5 mins. - - Do not try to disturb the fish. - - Using a slotted spatula, flip the fish. - - Tilt the skillet and baste the fish with the liquid.
- Continue cooking until bottom is lightly browned. - - Repeat the process for the remaining fish. - - Transfer the sauce onto serving plate.
- Place the fish onto the sauce. - - Garnish with some finely chopped green parts of scallions. - - Serve immediately.
It is a combination of fresh herbs, garlic, tamarind paste, and your choice of fish (like tilapia, salmon or cod). **اگر دوست دارید طرز تهیه آش سبزی شیرازی، قلیه میگو و کته پولساز رو هم ببینید ، روی لینک زیر کلیک کنید: https://youtu. Find mahi mahi recipes, videos, and ideas from Food Network. Persian Fish Stew is tart, a little bit spicy, and thoroughly mouth-watering. It has to simmer for a while, but goes together quite easily. Ghalieh Mahi is a fragrant fish dish that originates from the Caspian Sea region in Iran where fresh fish is abundant.
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