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Ghalieh Meygoo - Garnelen in Tamrainden-Koriander-Soße

Ghalieh Meygoo - Persian Shrimp in a Tamarind and Cilantro Sauce

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. 

Course Curry, Main Dish, Persian Food, Shrimp
Cuisine Persian Food
Keyword Ghalieh Meygoo, Persian Dish, Persian Food, Shrimp curry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 People
Author Labsalliebe

Ingredients

INGREDIENTS FOR GHALIEH MEYGOO

  • 30 g tamarind as block
  • 200 g fresh cilantro
  • 3 tbsp olive oil
  • 1 onion chopped
  • 4 cloves garlic
  • 1/4 tsp cumin whole
  • 1/4 tsp coriander seeds
  • 1/2 tsp turmeric ground
  • 1/4 tsp cayenne pepper
  • 2 tbsp fenugreek leaves dried
  • 1 tsp cornstarch
  • 2 tbsp Tomatoe paste
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 500 g fresh shelled raw shrimp

Instructions

PREPARATION GHALIEH MEYGOO

  1. Leave the tamarind in 60 ml of boiling water for 10 minutes, pass through a plastic sieve, collecting the tamarind liquid.

  2. Pick cilantro from the stems, chop finely and set aside.

  3. Roast whole spices in a pan without oil and grind finely in a mortar.

  4. Dice the onions and fry 1 tablespoon of oil, ground spices, garlic, add cilantro, fenugreek leaves and fry for 10 minutes at medium heat.

  5. Stir cornstarch with 2 tablespoons of cold water until no more lumps are visible.

  6. Add tamarind, spices, tomato paste, dissolved cornstarch, 1/2 liter of water, sugar, salt, pepper and simmer for another 20 minutes.

  7. Add shrimp and cook for about 3 – 5 minutes in the sauce until the shrimp are well done.

Recipe Notes

Serve with Persian rice.