Ghalieh Mahi
Homemade tamarind paste is easy to make and has a long shelf life. Remove the seeds and fiber from the tamarind block, cook with water for 15 minutes in a pressure cooker, blend to a puree, and bottle for later use. Strain the mixture in a colander if needed.
Chop the onions and cilantro
Mince 3 or 4 Cloves of Garlic
Add 1/2 cup water as needed to cook the vegetables for 20 to 30 minutes.
Add the prepared tamarind paste to the pot.
After it starts boiling, add Toona. Don't mix it strongly.
Let it cook on low heat for at least 20 minutes, or longer for more flavor.
Ghalieh Mahi
Recipe for Ghalieh Mahi:
Ingredients:
2 medium onions
100 to 150 grams of cilantro
3 or 4 Cloves of Garlic
60 to 70 grams of tamarind paste
1 tbsp. tablespoon of Shamliz or fenugreek
1/4 TSP turmeric and black pepper to taste
Toona (fish) 3
Instructions:
Prepare tamarind paste one night before dissolving in water and separating the kernels. We need this water during the cooking.
Chop the onions and cilantro.
Start frying the onions and fry until the color changes to yellow.
Reduce heat and add turmeric and black pepper. Then, add one spoon of Shamliz or fenugreek and fry until the smell shows (1-2 minutes). Be careful, it can burn easily.
Add chopped cilantro and fry for 5 minutes.
Add 1/2 cup water as needed to cook the vegetables for 20 to 30 minutes.
Add the prepared tamarind paste to the pot.
After it starts boiling, add Toona. Don't mix it strongly.
Let it cook on low heat for at least 20 minutes, or longer for more flavor.
Start frying the onions and fry until the color changes to yellow.
Reduce heat and add turmeric and black pepper. Then, add one spoon of Shamliz or fenugreek and fry until the smell shows (1-2 minutes). Be careful, it can burn easily.
Add chopped cilantro and fry for 5 minutes.
