Ghalieh Mahi - Southern Iranian Spicy Fish & Herb Stew

This is my first recipe post after Nowruz, and I can't think of a more fitting dish to share than the ghalieh mahi, the beloved fish stew of my home region of southern Iran. This dish isn't just delicious, it's deeply nostalgic. The aroma of freshly chopped cilantro, fenugreek, and garlic simmering in a spicy tamarind sauce with tender, firm pieces of fish takes me back to childhood. 

A few weeks into the spring season, I am reminded of Khuzestan's fleeting but perfect season, fields dotted with red laleh (tulips), shaghayegh (red poppies), and wildflowers covering the hillsides. Most years, relatives and family would visit us for the Nowruz holidays. My parents, both very sociable, loved welcoming people into our home. During those busy days, my mother's cooking was more delicious than ever, or at least that's how I remember it.

There are different variations of قلیه ماهی ghalieh mahi, but the main ingredients are fresh گشنیز geshniz (cilantro) and شنبلیله shanbalileh (fenugreek). If you can't find fresh fenugreek, don't skip it; it's essential to the dish. Dried fenugreek is available in Persian markets, and fresh fenugreek can often be found at Indian grocery stores. Tamarind pulp is another defining ingredient, giving the stew its tang. I recommend buying packaged pulp, soaking it in hot water, and removing the seeds and fibers by hand rather than using ready-made paste. 

The choice of fish matters too. Traditionally, it's made with southern Iranian varieties like sangsar, hamoor, shoorideh, but any firm white fish without small bones works beautifully. It just needs to hold its shape as it simmers. For me, ghalieh mahi is at its best when heavy on the garlic, with enough red pepper to add real heat. In the recipe below, I've listed the amount I typically use, but I encourage you to adjust the garlic, chili, and tamarind to your own taste.

Ghalieh Mahi - Southern Iranian Spicy Fish & Herb Stew

Ingredients
Serves 4-6

-2 pounds fish fillet (salmon, snapper, tilapia, halibut, cod) or any fish of your choice, cut into small pieces
-3 cups fresh cilantro, finely chopped
-1 cup fresh fenugreek, finely chopped or 2 tablespoons dried fenugreek
-7 garlic cloves, finely minced
-2 medium onions, finely diced
-6-ounce tamarind pulp with seeds or 2 tablespoons tamarind concentrate 
-1 teaspoon red pepper powder (adjust to taste)
-1 teaspoon turmeric powder
-2 tablespoons all-purpose flour
-Salt and pepper to taste
-6 tablespoons vegetable oil or olive oil

Method

1. Place the tamarind in a small bowl, cover with 1-2 cups of hot water, and let it soak for about 20 minutes. Once cool enough to handle, squeeze and separate the pulp from the seeds and fibers, then strain through a sieve. Set aside.
2. In a bowl, mix the flour with 1/2 teaspoon of turmeric, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of red pepper. Coat the fish with the flour-turmeric mixture and let rest for 15-20 minutes. Shake off any excess flour before frying.
3. Heat 3 tablespoons of oil in a skillet over medium heat. Gently saute the fish on all sides until lightly golden. Set aside.
4. In a large pan, heat the remaining oil. Sauté the onions over medium heat until translucent. Add 1/2 teaspoon of turmeric and the minced garlic, then cook for an additional 2-3 minutes over medium-low heat.
5. Stir in the cilantro and fenugreek, and saute with the onion and garlic for about 10 minutes.
6. Pour in the tamarind liquid and gently simmer over medium-low heat for 15-20 minutes, until all the flavors have come together.
7. Carefully place the fish pieces into the stew. season with additional salt, pepper, and red pepper to taste. Add a little more hot water to the stew if the stew is too thick. Cover and cook for another 15 minutes on low heat without stirring. 

Serve hot with basmati rice.

Enjoy!