Ghaliyeh Mahi Recipe Downloadable PDF
In this downloadable PDF, Hami of 'I got it from my Maman' guides you through his Ghaliyeh Mahi recipe with in-depth, step-by-step instructions.
Ghaliyeh Mahi is a southern Iranian dish. The pleasant sourness of tamarind combined with the heat of cayenne pepper and the distinct flavour of coriander and fenugreek make this dish a must-try experience for your taste buds!
Ghaliyeh Mahi is the version of this dish that is prepared with fish but there is also a Ghaliyeh Meygoo, made with prawns and other tasty variations.
Naturally, fish that is local to southern Iran is ideal for this mouthwatering dish. Some examples are Hamoor, Shir, Zobeydi and Sangsar. They can be difficult to get your hands on elsewhere in the world, so I recommend any kind of fish that remains firm when cooked. I used Basa but you could also use King Mackerel, Tilapia, Snapper, Barramundi or Halibut. The fish mustn’t fall apart in the stew, so anything that would work for a fish curry would work here too.
The south of Iran is the only region where you can find spicy dishes, so if that’s your thing, Ghaliyeh Mahi is for you! If you prefer your stews on the milder side it’s still for you. Even if you go easy on the cayenne pepper, this dish is still packed full of multifaceted flavour.
In this downloadable PDF, Hami of 'I got it from my Maman' guides you through his Ghaliyeh Mahi recipe with in-depth, step-by-step instructions.
Ghaliyeh Mahi is a southern Iranian dish. The pleasant sourness of tamarind combined with the heat of cayenne pepper and the distinct flavour of coriander and fenugreek make this dish a must-try experience for your taste buds!
Ghaliyeh Mahi is the version of this dish that is prepared with fish but there is also a Ghaliyeh Meygoo, made with prawns and other tasty variations.
Naturally, fish that is local to southern Iran is ideal for this mouthwatering dish. Some examples are Hamoor, Shir, Zobeydi and Sangsar. They can be difficult to get your hands on elsewhere in the world, so I recommend any kind of fish that remains firm when cooked. I used Basa but you could also use King Mackerel, Tilapia, Snapper, Barramundi or Halibut. The fish mustn’t fall apart in the stew, so anything that would work for a fish curry would work here too.
The south of Iran is the only region where you can find spicy dishes, so if that’s your thing, Ghaliyeh Mahi is for you! If you prefer your stews on the milder side it’s still for you. Even if you go easy on the cayenne pepper, this dish is still packed full of multifaceted flavour.
In this downloadable PDF, Hami of 'I got it from my Maman' guides you through his Ghaliyeh Mahi recipe with in-depth, step-by-step instructions.
Ghaliyeh Mahi is a southern Iranian dish. The pleasant sourness of tamarind combined with the heat of cayenne pepper and the distinct flavour of coriander and fenugreek make this dish a must-try experience for your taste buds!
Ghaliyeh Mahi is the version of this dish that is prepared with fish but there is also a Ghaliyeh Meygoo, made with prawns and other tasty variations.
Naturally, fish that is local to southern Iran is ideal for this mouthwatering dish. Some examples are Hamoor, Shir, Zobeydi and Sangsar. They can be difficult to get your hands on elsewhere in the world, so I recommend any kind of fish that remains firm when cooked. I used Basa but you could also use King Mackerel, Tilapia, Snapper, Barramundi or Halibut. The fish mustn’t fall apart in the stew, so anything that would work for a fish curry would work here too.
The south of Iran is the only region where you can find spicy dishes, so if that’s your thing, Ghaliyeh Mahi is for you! If you prefer your stews on the milder side it’s still for you. Even if you go easy on the cayenne pepper, this dish is still packed full of multifaceted flavour.
