Cod With Herbs and Tamarind (Ghalieh Mahi)

Prep Time
Cook Time
1h 20m
Ready In

Recipe: #40655

May 13, 2023

"This version of the traditional Persion fish recipe is tastiest when made with lots of garlic and some red hot pepper. Source: Chef Nasim Alikhani"

Original is 6 servings


  • Serving Size: 1 (325.4 g)
  • Calories 505.7
  • Total Fat - 33.1 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 181.9 mg
  • Sodium - 1135.7 mg
  • Total Carbohydrate - 9.8 g
  • Dietary Fiber - 2.3 g
  • Sugars - 3.6 g
  • Protein - 41.8 g
  • Calcium - 93.9 mg
  • Iron - 4 mg
  • Vitamin C - 16.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a 12-inch skillet (choose one with a lid), heat 3 tablespoons oil over medium heat.

Step 2

Stir in parsley, cilantro, scallions and fresh fenugreek or mint and cook until they start to stick to the bottom, 15 to 20 minutes.

Step 3

Stir in dry fenugreek or mint, and black pepper, and sauté 1 to 2 more minutes, until starting to brown.

Step 4

Turn off heat and cover pan so that the steam releases any darker pieces that may have stuck to the bottom, about 5 minutes.

Step 5

While herbs cook, heat 2 tablespoons oil in a 10-inch skillet over medium heat.

Step 6

Add onion and cook, stirring occasionally, until dark golden brown, about 7 minutes.

Step 7

Stir in garlic and sauté for 2 minutes longer, then stir in turmeric and drizzle with a little more oil (this prevents the turmeric from burning); cook, stirring, for 30 seconds.

Step 8

Add red-pepper flakes and stir well.

Step 9

Stir in 2 1/2 cups water and bring to a simmer, scraping up browned bits on the bottom of the pan. Simmer for 1 minute. Pour onion mixture into skillet with herb mixture.

Step 10

Return the heat under the skillet of herbs to medium and stir in tamarind paste, lemon juice and 2 1/2 teaspoons salt.

Step 11

Taste and adjust seasoning, adding sugar, more tamarind or both if necessary.

Step 12

You are looking for a balance of sweet and tart.

Step 13

Drizzle herbs with 6 tablespoons oil, bring to a simmer, cover and continue to simmer very gently over low heat, stirring occasionally, until the oil separates and floats on top, about 1 hour.

Step 14

Taste again and adjust seasoning using more salt, sugar, tamarind or a combination.

Step 15

Wipe out the 10-inch skillet and heat 1 tablespoon oil over medium-high heat until almost smoking.

Step 16

Season fish with salt and pepper to taste, then place skin-side down (if there’s skin) and cook until browned and crispy, 4 to 5 minutes.

Step 17

Do this in batches if necessary.

Step 18

Use a spatula to transfer fish to the herb sauce, nestling it in so the crisp, browned side is facing up.

Step 19

Continue to simmer sauce and fish together until fish is flaky and cooked through, another 4 to 5 minutes.

Step 20

Transfer the fish and sauce to serving plates, drizzle everything generously with oil, and serve with basmati rice on the side.


No special items needed.

0 Reviews

You'll Also Love