Bushehr coastal stew · Tamarind and herbs
Ghalieh Mahi Recipe (Persian Tamarind Fish Stew)
Tangy tamarind. Fried coriander. Flaky fish.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenGhalieh mahi is the spicy, sour fish stew of Iran's Persian Gulf coast. The herbs are fried until dark, then simmered with tamarind into a thick sauce, and the fish goes in only at the end. Add the fish too early and it breaks up into the sauce. This recipe builds the sauce first and poaches the fish gently.
The 3 laws of ghalieh mahi
Why this recipe works
Raw herbs
Fry coriander and fenugreek until dark and fragrant.
Fish in early
Simmer the tamarind sauce 20 minutes before the fish.
Boiling fish
Poach the fish on low so it stays in chunks.
Shopping and prep list
Ingredients
Fish
Herb and tamarind sauce
To serve
The NineFoods sauce thickness check
Is the sauce ready for the fish?
Drag a spoon through the sauce. Tap what you see.
Method · 4 stages
Step by step
Fry the herbs
- Cook onion and garlic in oil until golden.
- Add coriander and fenugreek and fry until dark green.
Simmer the tamarind sauce
- Add the tamarind water, chilli and salt.
- Simmer until thick. Use the gauge above.
Season the fish
- Rub the fish chunks with turmeric and salt.
Poach the fish
- Lay the fish in the sauce without stirring.
- Cover and cook on low until it flakes.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Fish added too early or stirred.
Fix next time
Add fish last and shake the pan instead of stirring.
Why
Too much tamarind.
Fix next time
Add a pinch of sugar and a little water.
Why
Herbs not fried enough.
Fix next time
Fry until dark green and fragrant.
Why
Too much fenugreek.
Fix next time
Use 1 tbsp only.
Why
Not reduced before the fish.
Fix next time
Simmer until thick before adding the fish.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| White fish | Firm, flaky | Prawns (ghalieh maygoo), cook 4 minutes |
| Tamarind | Sourness | Juice of 2 limes |
| Coriander | Main herb | Half coriander, half parsley |
| Fenugreek | Depth | Leave out |
| Chilli flakes | Southern heat | Fresh green chilli |
After the meal
Serve, store, reheat
Serve with
Plain Persian rice and lemon.
Store
Fridge 1 to 2 days.
Reheat
Warm gently on low, covered, without stirring.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the sauce ready for the fish) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Ghalieh mahi FAQ
What is ghalieh mahi?
A spicy, sour fish stew from southern Iran, made with fried herbs, tamarind and garlic.
Which fish is best for ghalieh mahi?
Firm white fish such as hamour, kingfish or cod.
Can I make it with prawns?
Yes. That version is called ghalieh maygoo. Add the prawns for the last 4 minutes.
Is ghalieh mahi spicy?
It is usually medium-hot. Adjust the chilli flakes to taste.