{"id":281,"date":"2018-06-21T12:46:50","date_gmt":"2018-06-21T10:46:50","guid":{"rendered":"https:\/\/labsalliebe.com\/en\/?p=281"},"modified":"2023-06-02T15:06:13","modified_gmt":"2023-06-02T13:06:13","slug":"ghalieh-meygoo-persian-shrimp-in-a-tamarind-and-cilantro-sauce","status":"publish","type":"post","link":"https:\/\/labsalliebe.com\/en\/ghalieh-meygoo-persian-shrimp-in-a-tamarind-and-cilantro-sauce\/","title":{"rendered":"Ghalieh Meygoo – Persian Shrimp in a Tamarind and Cilantro Sauce"},"content":{"rendered":"

Ghalieh Meygoo -Persian Shrimp in a Tamarind and Cilantro Sauce is a traditional dish from\u00a0<\/span>Chuzestan<\/span><\/strong><\/a>\u00a0in southern Iran on the Persian Gulf and a kind of curry with shrimp, tamarind, tomato paste, fresh cilantro, fenugreek leaves, garlic, and lots of aromatic spices. Sometimes Persian cooks add curry and chili powder to the dish.\u00a0<\/span><\/p>\n

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PREPARATION OF GHALIEH MAHI – FISH CURRY<\/h2>\n

Fish dishes are popular in the north of Persia at the Caspian Sea or in south at the Persian Gulf. The recipes are very different from each other as there is a distance of 2500 km in between. The rest of Persia likely serves mahi dudi (smoked fish). Sabzi Polo ba Mahi – a Persian herbal rice that is eaten with stuffed trout with oranges, especially on Nowrooz.<\/p>\n

Ghalieh Meygoo tastes well with my\u00a0<\/span>Sabzi Polo – Persian herb rice with butter saffron rice crust<\/span><\/strong><\/a>.<\/span><\/strong>\u00a0You can also make this dish with a white fish fillet. The fish should have a firm consistency that you can toss and which will retain its shape when cooked in the sauce and should not fall apart. Fillets of perch or sea bass, red snapper, tilapia, salmon, or sole are best suited for this purpose.<\/span><\/p>\n

TYPICAL FISH SPECIES FROM THE PERSIAN GULF (Khalije Fars)<\/h2>\n

The Persian Gulf has a very high salt content. The typical fish species here are saltwater fishes as<\/p>\n