Masgouf
River fish butterflied and cooked standing beside an open fire. A Baghdad dish from the banks of the Tigris.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cut the fish along the back without separating the belly, gut it and open it out like a book. Leave the spine in.
Mix the oil, turmeric, tamarind, curry powder, salt and pepper and paint the flesh with it. Leave the skin alone.
Leave the fish half an hour at room temperature; cold, it cooks unevenly.
Light the fire and let it settle to a steady flame. Stand the fish upright, flesh towards the fire, half a metre away.
Cook for an hour, turning as needed. The flesh should whiten and dry at the edges without scorching.
Move the fish skin down onto the coals, lay the onion and tomato over it and give it ten more minutes.
Serve it on the board, with flatbread, lemon and raw onion.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Hill93 · CC BY-SA 4.0