The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Ghalieh Mahi


Ghalieh Mahi

Ingredients:

Allergens in bold

Basmati Rice

Coriander

Sautéed Onion Paste

Plain Flour (gluten)

Crushed Garlic (sulphur dioxide and sulphites)

Fenugreek leaves

Turmeric

Chilli Powder

Tamarind Chutney

Coley Fillets (fish)

Butter (dairy)

Nutritional Information:

Per serving: Energy (kcal) 660 Fat 17g of which saturates 8g Carbohydrates 73g of which sugars 9g Protein 43g Salt 0.62g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

This mouthwatering fish dish might be full of ingredients you’d recognise from an Indian curry like tamarind, turmeric and dried fenugreek leaves, but its combination of those flavours is unmistakably Persian, striking a careful balance between sweet, sour, savoury and aromatic. In coastal southern Iran, herbs are plentiful enough during springtime that they’re treated more like a vegetable than a garnish— here, the abundant coriander keeps all of the strong flavours in check, ensuring they don’t overpower the delicate meatiness of the gently stewed white fish and its accompaniment of tantalisingly aromatic buttered basmati.

 

  • Preparation time:

    For 2 - 25 minsFor 4 - 30 mins
  • Cooking time:

    For 2 - 25 minsFor 4 - 30 mins

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