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Mahi sobour stuffed with herbs and tamarind
Mahi sobour-e shekam-por (ماهی صبور شکمپر): Khuzestani shad with a sour herb filling
Each spring the shad (sobour) swims up the Karun and Arvand rivers, and in Ahvaz and Khorramshahr the season is marked by whole fish split open, packed with a sour paste of herbs, garlic and tamarind and cooked over coals or in a hot oven. The rich, oily flesh is a perfect match for the sharp filling. Shad is very bony, so most home cooks outside Khuzestan use sea bass, sea bream or mackerel, which take the same filling beautifully. A common mistake is overfilling the fish so it bursts open and the stuffing burns; pack it firmly but leave a finger's width at the edges. Chef's tip: cut three shallow slashes in each side and rub a little filling into them, so the sourness reaches the whole fish.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish
- 2 whole sea bass, sea bream or mackerel (or shad)about 600 g each, scaled and gutted
- 2 tsp salt
- 1 tsp ground turmeric
- 3 tbsp olive oil
For the filling
- 2 ⅛ oz fresh corianderfinely chopped
- 1 oz flat-leaf parsleyfinely chopped
- 1 tbsp dried fenugreek leaves
- 5 cloves garliccrushed
- 1 small oniongrated and squeezed dry
- 3 tbsp thick tamarind paste
- ½ tsp chilli flakes
- ½ tsp ground black pepper
To serve
- 2 limescut into wedges
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What you'll need
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Method
0/6 doneStep 1: Rinse the 2 whole sea bass, sea bream or mackerel (or shad) inside and out and pat dry. Cut three shallow slashes into each side. Rub all over and inside with the 2 tsp salt and 1 tsp ground turmeric. Keep covered in the fridge while you make the filling.
8 minStep 2: Mix the 2 ⅛ oz fresh coriander, 1 oz flat-leaf parsley, 1 tbsp dried fenugreek leaves, 5 cloves garlic, 1 small onion, 3 tbsp thick tamarind paste, ½ tsp chilli flakes and ½ tsp ground black pepper into a thick, damp paste. It should taste sharp and garlicky.
8 minStep 3: Heat the oven to 425°F (400°F fan) and line a roasting tray with baking paper.
5 minStep 4: Rub a teaspoon of the filling into the slashes, then pack the rest firmly into the belly of each fish, leaving a little room at the edges. Close with two cocktail sticks if needed.
5 minStep 5: Lay the fish on the tray, brush with the 3 tbsp olive oil and roast for 22–28 minutes. The fish is done when the skin is blistered and the flesh at the thickest part, next to the bone, is opaque and lifts away easily with a knife.
25 minStep 6: Rest for 3 minutes, remove the cocktail sticks and serve with the 2 limes wedges and rice or flatbread.
3 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 42 g
- Carbs
- 9 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mahi sobour stuffed with herbs and tamarind take?
- About 55 minutes in total: 25 minutes to prepare and 30 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.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
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