Ghalieh Meygoo is a traditional dish from Chuzestan in southern Persia on the Persian Gulf and a kind of curry with shrimp, tamarind, tomato paste, fresh coriander, garlic and lots of aromatic spices.
Leave the tamarind in 60 ml of boiling water for 10 minutes, pass through a plastic sieve, collecting the tamarind liquid.
Pick cilantro from the stems, chop finely and set aside.
Roast whole spices in a pan without oil and grind finely in a mortar.
Dice the onions and fry 1 tablespoon of oil, ground spices, garlic, add cilantro, fenugreek leaves and fry for 10 minutes at medium heat.
Stir cornstarch with 2 tablespoons of cold water until no more lumps are visible.
Add tamarind, spices, tomato paste, dissolved cornstarch, 1/2 liter of water, sugar, salt, pepper and simmer for another 20 minutes.
Add shrimp and cook for about 3 – 5 minutes in the sauce until the shrimp are well done.
Serve with Persian rice.