Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Iraqi Masgouf
Whole fish butterflied open and grilled with tamarind and tomato — Iraq's national dish, smoked over open fire.
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20 minPrep🔥
30 minCook🍽️
4Serves📊
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Ingredients
- 1 large whole fish (carp or sea bream, 1.5kg), butterflied
- For marinade: 4 tbsp olive oil, 2 tbsp tamarind paste, 1 tbsp tomato paste, 4 garlic cloves, 1 tsp cumin, 1 tsp turmeric, salt and pepper
- For topping: 3 tomatoes sliced, 1 onion sliced, parsley
- Lemon wedges
Instructions
- Mix marinade; rub all over the fish.
- Marinate 1 hour.
- Grill skin-side down over high heat 20-25 minutes until cooked through and edges char.
- Top with tomato and onion in the last 5 minutes.
- Garnish with parsley and lemon.
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Tara’s tips
- Cook flesh-side up the whole time — traditional masgouf is "smoked" from one side.
- A heavy plank or hot pan works if no grill.
Serving suggestions
- Serve with flatbread and pickles.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Carp?
Traditional but hard to find — sea bream or trout substitute well.
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