dinner · dairy-free
Masgouf-style grilled fish
Butterflied fish rubbed with tamarind, turmeric and spices, grilled and served with tomato-onion topping.
- Time
- 45min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Oven, Grill or smoker.
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Method
-
1
Rub the fish flesh with salt, tamarind, turmeric, curry and oil; rest 20 minutes.
-
2
Grill skin-side down over medium heat (or broil flesh-side up) 12–15 minutes until cooked through (63°C/145°F) and the flesh flakes.
-
3
Top with tomato and onion for the last 5 minutes.
-
4
Serve with lemon, parsley and flatbread.
