Cod in tamarind, coriander and fenugreek sauce (Ghelyeh mahi) from Persiana: Recipes from the Middle East & Beyond (page 135) by Sabrina Ghayour

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Notes about this recipe

  • s.shadan on October 25, 2023

    I used fresh red chillies sliced, and brown sugar. The sauce can be made in a batch and frozen.

  • Clog on December 18, 2022

    I will definitely do this again because it's a nice mix of flavours, although a little bland as others have suggested. I'll add more cayenne or turmeric next time.

  • Braccoitalianomum17 on July 03, 2020

    Made this dish several times, it has become a family favourite. I do add a little chilli to the dish. The methi (fenugreek) you can usually pick up at asian supermarkets (my fav place to shop) quite cheaply, my last packet coat 29p ! Usually serve this with homemade garlic croquette potatoes and steamed veg. Very yummy.

  • Hellyloves2cook on December 23, 2015

    My husband, who loves cooking, made this last night. He did say that instead of fenugreek leaves he used the seeds and that he could not find the cayenne pepper so used paprika instead. very delicate and subtle flavours. We all agreed it need a little more oomph... perhaps that was due to the omission of the heat factor. will be interested to repeat this with all the ingredients.

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