Cook with Zan: Ghalieh Mahi

We are passionate about all things Persian!  From art and design to history and culture, this incredible land offers such a diverse and rich and diverse.  We look forward to sharing some of our favourite Iranian experiences here, starting with this wonderful recipe for spicy fish stew from Southern Iran where our wonderful artisans live.

Ghalieh Mahi 


2 x fish fillet (we like snapper or halibut but you can select your favourite)cut into 2-inch pieces
3 x cups freshly chopped cilantro
1 x cup freshly chopped fenugreek or 2 tbs dried fenugreek
8 x minced garlic cloves
2 x diced white onions
8 oz tamarind pulp (or paste)
1 x tsp red pepper powder
1.5 tsp turmeric powder
2 x tbs whole wheat flour
Pinch of salt
Vegetable oil


  1. Place the tamarind pulp in a bowl and add 2 cups of hot water. Once cooled, separate and remove the seeds and branches and pass the liquid through a sieve. Put to one side.
  2. Combine the flour with 1.5 tsp of turmeric along with a pinch of salt and red pepper. Dice the fish and with the flour-turmeric mixture, setting aside for 10 mins.  Before frying the fish, dust off any excess flour.
  3. Heat 2 tbs vegetable oil in a skillet and on a medium heat, sauté the fish.
  4. Fry the onion on a medium-high heat, stir in 1 tsp of turmeric powder and the garlic and cook for another couple of minutes on medium-low heat.
  5. Add the cilantro and fenugreek to the pan and sauté for 10 mins.
  6. Pour in the tamarind sauce and simmer on medium-low heat for about 15-20 mins.
  7. Place the fish pieces into the stew and add salt and red pepper to taste. If needed, you can add more hot water. Do not stir the stew and cook for another 30 minutes on medium-low heat.

Serve with rice and warm flatbreads!

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