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Ghalieh meygoo
Spicy prawn and tamarind stew
Ghalieh meygoo (قلیه میگو): spicy Bushehri prawn and tamarind stew
In Bushehr, where the fishing boats bring in Gulf prawns every morning, ghalieh meygoo is the dish cooks make when they want something quicker and a little more festive than the fish version. The same base of slow-fried coriander, fenugreek and garlic is soured with tamarind and fired up with chilli, then the prawns go in for just a few minutes so they stay sweet and juicy. It is eaten with plain chelow rice and a raw onion on the side. A common mistake is simmering the prawns with the sauce from the start, which leaves them rubbery and small. Chef's tip: simmer the prawn shells in the water for 10 minutes first and use that stock; it gives the sauce a real taste of the sea.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the prawns
- 1 ½ lb raw shell-on prawnspeeled and deveined; keep the shells
- 2 cups water
- 1 ½ tsp salt
For the sauce
- 4 tbsp sunflower oil
- 1 onionfinely chopped
- 6 cloves garlicfinely chopped
- 7 oz fresh coriandervery finely chopped
- 1 ½ tbsp dried fenugreek leaves
- 1 tsp ground turmeric
- 1 tsp chilli flakes
- 1 ¾ oz tamarind pulpsoaked in 200 ml hot water
- 1 tbsp rice flour
To serve
- 1 ¾ lb cooked white basmati rice
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Method
0/8 doneStep 1: Check the 1 ½ lb raw shell-on prawns: they should smell fresh and briny, not of ammonia; throw away any that smell off or feel slimy. Keep the peeled prawns covered in the fridge.
5 minStep 2: Simmer the prawn shells in the 2 cups water with a pinch of the ½ tsp salt for 10 minutes, then strain and keep the stock (about 400 ml).
10 minStep 3: Squeeze the soaked 1 ¾ oz tamarind pulp through a sieve, pressing hard, and throw away the seeds and fibres.
3 minStep 4: Heat the 4 tbsp sunflower oil in a wide pan over a medium heat and fry the 1 onion for 7 minutes until golden, then the 6 cloves garlic for 1 minute.
8 minStep 5: Add the 7 oz fresh coriander and 1 ½ tbsp dried fenugreek leaves and fry over a medium-low heat for 15–20 minutes, stirring often, until dark green and fragrant and the oil starts to separate.
18 minStep 6: Stir in the 1 tsp ground turmeric, 1 tsp chilli flakes and 1 tbsp rice flour for 1 minute, then add the tamarind liquid, the prawn stock and the rest of the 1 tsp salt. Simmer for 10 minutes until it coats the back of a spoon.
11 minStep 7: Add the prawns and simmer for 3–4 minutes, stirring once, until they curl and turn pink and opaque all the way through. Take the pan off the heat straight away.
4 minStep 8: Taste for salt and sourness, and serve hot over the 1 ¾ lb cooked white basmati rice.
1 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 34 g
- Carbs
- 56 g
- Fat
- 12 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ghalieh meygoo take?
- About 65 minutes in total: 20 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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