Photograph of the finished Ghalieh mahi

Middle East · Cá hầm me rau thơm Ghalieh Mahi

Ghalieh mahi

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fish fillet Fish fillet 720 g
  • Photograph of Herbs Herbs 320 g
  • Photograph of Sour tamarind Sour tamarind 100 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Chilli Chilli 2
  • Photograph of Turmeric powder Turmeric powder 8 g
  • Photograph of Basmati rice Basmati rice 360 g
  • Photograph of Flour Flour 32 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Salt Salt 12 g

Method

  1. 1 Marinate the fish fillets, cut into pieces, with turmeric powder and salt for 15 minutes.
  2. 2 Finely chop the herbs, then sauté them with garlic and chili peppers for 12 minutes until they darken and become fragrant.
  3. 3 Mash the tamarind with hot water, strain to extract the juice, and pour it into the pot of vegetables.
  4. 4 Mix some flour with water and add it to the pot. Simmer for 15 minutes until the sauce thickens and becomes mildly sour.
  5. 5 Add the fish to the pot, simmer gently for 12 minutes without stirring vigorously to prevent the fish from breaking apart, and serve with basmati rice.

With an appliance

  • Oven 1 hr

    Replace step 5: place the fish in the sauce, cover the pot tightly and simmer on the middle rack of the oven at 170 degrees for 12 minutes; keep step 4 as is to allow the flour to cook and the sauce to thicken before adding the fish.

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