Grilled Masgouf with Tamarind Glaze

Ingredients

• 1 whole carp or whitefish, cleaned and scaled (approximately 2 pounds / 900g) 1 whole carp or whitefish, cleaned and scaled (approximately 2 pounds / 900g)
• 1 cup (240ml) tamarind paste 1 cup (240ml) tamarind paste
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ground turmeric 2 tablespoons ground turmeric
• 2 tablespoons ground cumin 2 tablespoons ground cumin
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon paprika 1 tablespoon paprika
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the tamarind paste, olive oil, minced garlic, turmeric, cumin, coriander, paprika, salt, and black pepper. Mix well to form a smooth glaze.
2. 2.
   Place the cleaned and scaled fish in a shallow dish and pour the tamarind glaze over it, ensuring it is evenly coated. Marinate the fish in the glaze for at least 30 minutes, or up to 2 hours for more intense flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the fish from the marinade and place it on the grill. Cook for approximately 6-8 minutes per side, or until the fish is cooked through and flakes easily with a fork.
5. 5.
   Transfer the grilled Masgouf to a serving platter and garnish with fresh parsley. Serve with lemon wedges on the side.

Treat your ingredients with care...

• Tamarind paste — If you can't find tamarind paste, you can substitute it with tamarind concentrate or pulp. Soak the pulp in warm water, then strain it to remove any seeds or fibers before using.

Tips & Tricks

• Soaking the fish in the tamarind glaze for a longer time will enhance the flavor.
• Make sure to oil the grill grates before placing the fish to prevent sticking.
• Serve the Masgouf with a side of traditional Iraqi flatbread for an authentic experience.
• If you prefer a spicier version, add a pinch of cayenne pepper to the tamarind glaze.
• Experiment with different types of fish, such as trout or salmon, for a variation in flavors.

Serving advice

Serve the Grilled Masgouf as the centerpiece of a meal, accompanied by traditional Iraqi rice pilaf and a fresh salad. Garnish with lemon wedges and fresh parsley for an added burst of freshness.

Presentation advice

Present the Grilled Masgouf on a large platter, allowing the whole fish to be the focal point. Surround it with vibrant greens and colorful vegetables to create an eye-catching display.