Ghalieh Mahi is one of the most delicious and unique dishes from southern Iran—and honestly, people love it! This persian spicy and tangy stew is made with fresh fish, aromatic herbs, tamarind, and lots of garlic, giving it a bold and unforgettable flavor. When you think of southern Iranian food, Ghalieh Mahi is probably one of the first names that comes to mind. It’s a traditional, old-school dish that still has a special place at the table. Alongside other Iranian seafood favorites like Ghalieh Meygoo (shrimp stew) and Hashoo, it really shines. So if you’re into spicy dishes with rich, deep flavors, don’t miss out on trying this southern gem!
How To Make Ghalieh Mahi?
Ghalieh Mahi (Fish Stew) is one of the most delicious and popular dishes from southern Iran, made with fresh fish, aromatic herbs, and tamarind.
To introduce your taste buds to one of Iran’s most iconic southern dishes, let’s dive into the step-by-step preparation of Ghalieh Mahi— a fragrant fish stew made with fresh herbs, tamarind, and plenty of bold spices.
Step 1: Prepare the Tamarind Extract
Start by soaking a generous amount of tamarind pulp in warm water. Let it sit for about 30 minutes until the pulp softens and dissolves. Then strain the mixture through a fine sieve to extract a smooth, tangy liquid. Set this aside for later.
Step 2: Sauté the Onions
Finely dice one medium onion and sauté it in a bit of vegetable oil until it becomes soft and slightly golden. This forms the flavorful base of the stew.
Step 3: Cook the Herbs
Finely chop fresh cilantro and fenugreek leaves. In a separate pan, heat some oil and sauté the herbs until they darken in color and lose their moisture. This process intensifies their aroma and brings out their signature earthy bitterness, which is essential to the dish.
Step 4: Combine the Aromatics
Add the sautéed herbs to the onions and stir together. Grate six cloves of fresh garlic and add it to the pan along with a pinch of salt, turmeric, and red chili flakes. Sauté briefly to release the garlic’s aroma.
Step 5: Add Tomato Paste and Tamarind
Stir in a tablespoon of tomato paste and cook it for a few minutes until it deepens in color and loses its raw taste. Pour the strained tamarind extract into the pan and allow the mixture to simmer so the flavors can come together beautifully.
Step 6: Season and Prepare the Fish
Lightly salt your fish fillets and let them rest for about 30 minutes to absorb the seasoning. Then rinse them under cold water and pat them dry thoroughly with paper towels.
Step 7: Coat and Fry the Fish
Dredge the dried fish fillets in a mixture of flour, turmeric, curry powder, and red chili powder until fully coated. Fry the fillets in hot oil until golden and crispy on both sides. This gives the fish a firm texture that holds up well in the stew.
Step 8: Add Fish to the Stew and Simmer
Carefully place the fried fish pieces into the simmering stew. Reduce the heat to low, cover the pot, and let the stew cook gently for about one hour. This allows the flavors to meld and the sauce to thicken, while the fish absorbs all the delicious sour and spicy notes.
Step 9: Final Touches
In the final 10 minutes of cooking, add salt to taste and, if desired, a few whole fresh or dried hot chili peppers for an extra spicy kick. This optional step gives the stew a robust heat that pairs wonderfully with its tangy base.
Serving Suggestion:
Serve your *Ghalieh Mahi* hot with freshly steamed basmati rice. This dish is a perfect representation of southern Iranian coastal cuisine, combining bold flavors with fresh ingredients — a must-try for anyone exploring Persian food for the first time.
What Type of Fish is Best for Making Ghaliyeh?
For preparing Ghaliyeh, fish that is skinless and boneless works best.
Special types of fish from the Persian Gulf are used for this dish. These fish have white flesh with a firm, even texture that doesn’t break apart in the stew, unlike some other fish. Popular choices include Hamour, Sangsar, Sheer, Shoreedah, and Seken.
Iranian Fish for Ghaliyeh Mahi and Their Equivalents
Important Tips for Making Ghalieh Mahi
- 1.Amount of Fenugreek: When preparing Ghalieh Mahi, the amount of fenugreek should be minimal, as using too much can make the dish bitter. Generally, the ratio of fenugreek to coriander should be 1:3.
- 2. Frying the Herbs:The frying of the herbs is crucial in making Ghalieh Mahi. The herbs should be fully fried until their color darkens, and their moisture evaporates. This helps to enhance the flavor of the stew.
- 3. Type of Fish: For a richer flavor, it’s recommended to use firm, meaty fish with fewer bones, such as Sea Bass, Sangal, or Grouper.
- 4. Frying the Fish: Traditionally, in Southern Iran, the fish is not fried and is added raw directly into the stew to cook. However, for a stronger taste and to remove any fishy odor, you can fry the fish beforehand, as is often done in restaurants, to ensure it’s cooked thoroughly.
Ghalieh Mahi (Persian Spicy Fish Stew)
Course: Persian Foods
Looking for something bold, aromatic, and full of flavor? Try Ghalieh Mahi, a traditional spicy fish stew from southern Iran. This dish is a staple of Persian Gulf cuisine, known for its rich blend of herbs, tamarind, and spices.
Ingredients
4 pieces of white fish fillet (like cod, halibut, or sea bass)
2 medium onions, finely chopped
150 grams tamarind block
6 cloves of garlic, minced
300 grams fresh cilantro, finely chopped
50 grams fresh fenugreek leaves
1 tsp turmeric
1 tsp curry powder
Salt, black pepper, and red chili powder to taste
Cooking oil (vegetable or olive oil)
Directions
- Pour warm water over tamarind and wait for half an hour until it dissolves in the water. Then, strain the tamarind water and set it aside.
- First, finely chop the onion and sauté it in oil until it turns slightly golden.
- Chop the cilantro and fenugreek finely, then sauté them with some oil in another pan until the vegetables release their water and turn dark in color.
- Add the sautéed vegetables to the onions.
- Grate 6 cloves of garlic along with some salt, turmeric, and red pepper. Then add it to the vegetables.
- Add one tablespoon of tomato paste to the vegetables and sauté for a little while.
- Pour the tamarind water you prepared earlier into the vegetable mixture.
- Sprinkle some salt on the fish and let it sit for half an hour so the salt can soak in. Then, wash and dry the fish.
- Coat the dried fish in a mixture of flour, turmeric, curry powder, and red pepper, then fry them in oil.
- Afterward, add the fried fish to the stew and let it simmer for an hour on low heat so it blends well.
- In the last 10 minutes of cooking the fish stew, add some salt and a few green chilies (optional).
Notes
- In Iran, tamarind often comes in blocks with seeds and fibers. In North America or Europe, you can find smooth paste in jars which is easier to use.
- Use tamarind paste or tamarind block (preferably seedless). If using tamarind concentrate, use less, as it’s more intense.
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