@seemagetsbaked: Thank you so much Phil, I've never has such a beautifully flavourful fish. If you wanna go try his insanely delicious Iraqi food make sure to try @JUMA in borough market!! Serves 6 Ingredients - 2 large butterflied sea bream, or carp bone in. - 1 small onion - 1 bunch spring onion - 2 cloves garlic, grated - 3 tbsp chopped parsley - ½ tsp ginger powder - 1 tsp curry powder - 1 tsp dried lime powder - 3 tbsp pomegranate molasses - 250ml passatta - 1 tbsp tomato puree - 2 tbsp tamarind pulp - ½ lemon, juiced Method Pre-heat your oven to 180 degrees. Begin by finely slicing the onions, spring onions, and garlic. Take a large pan, over a medium heat; sweat the vegetables with a splash of olive oil and generous pinch of salt. After 8 minutes, add the spices, and cook for another 5 minutes, stirring often so the spices do not catch. Add a splash of water if the pan becomes too dry. Next add the tomato puree and cook out for a few minutes. Then add the passatta, tamarind pulp, and pomegranate molasses. You are looking for consistency. Cook for another 5 minutes and set aside to cool. Once cooled, place in a food processor and blitz until smooth. Transfer to a bowl and add the lemon juice and chopped parsley. Take your fish, and rub the marinade on the flesh and skin. (You can leave that to marinate overnight for extra flavour). Place the fish, skin side down, in the baking tray and cook for 9 minutes. Once out of the oven, finish with a blow torch (if you have one) to give that charred, smokey flavour of the original masgouf.

Seema Pankhania

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Region: GB

Wednesday 11 September 2024 14:57:48 GMT