How to cook Ghalieh Maahi? – Iranian fish recipe
Fish is a useful nutrient that is located in the areas adjacent to the sea and is one of the main ingredients of the people’s food program. The fish have a very high nutritional value and most of the nutrients are useful and essential for humans alone. But the special feature of the fish that makes it among other important foods is the type of fat present in it. Fish and marine products, although they are animal feeds, are different in terms of fat composition with other animal material. The fat in animal foods mainly contains compounds called saturated fatty acids, which increase the levels of cholesterol and other undesirable lipids in the blood.
Ghalieh Maahi is one of the most famous southern persian stew recipes that is very popular in the provinces of Khuzestan, Bushehr and Hormozgan. The fish’s kidney ingredients include fish meat, Indian starch and vegetables. It is best to use fish that has a piece of meat to feed fish. With the ingredients mentioned in this cooking order, you can prepare for fish for 4 people.
- 1 kilo cube chopped fish (Hamoor, Shooride or Sangsar is main but fish type is optional)
- Tamarind 1 box
- 1 medium onion
- 1 Garlic plant
- Fenugreek and Coriander 300 gr (fenugreek have to less than coriander)
- Red pepper 1 teaspoon
- Tomato paste 1 tablespoon
- Tumeric and salt
Fry Chopped onion and 3 tablespoon oil a little. Then add chopped vegetables. Be careful the heat have to low until dry vegetables but be careful don’t burn them. Add oil again after dry vegetables and fry them. Increase heat for fry vegetables until vegetables be black but not burn. Add fish and turmeric and salt. Then add tamarind and tomato paste and put materials on the low heat for 30 minutes. It’s delicious by rice.