Chef-tested recipe
An Iraqi-style open-grilled carp preparation finished with tamarind, tomato and onion.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- Flatbread, tomato, onion and herbs
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 1 whole carp, about 1.5 kg, scaled, gutted and butterflied
- 30 g tamarind paste paid link
- 60 ml warm water
- 8 g salt paid link
- 3 g black pepper
- 20 ml neutral oil paid link
- 250 g tomatoes, sliced
- 150 g onion, sliced
- 20 g parsley, chopped
Method
Pat the butterflied fish dry and score the thickest flesh lightly.
Mix tamarind with warm water, then brush some over the flesh. Season with salt and pepper and rest 15 minutes.
Brush lightly with oil and place the fish open-side toward moderate grill heat, or on a tray in a 220°C oven.
Cook until the flesh is opaque and flakes easily, brushing once more with tamarind during cooking.
Finish briefly under high heat for colour, then serve with tomato, onion and parsley.
Beginner Technique Notes
Traditional masgouf uses a distinctive live-fire arrangement. At home, moderate indirect heat helps the large fish cook through without burning the surface.
Substitutions
Another whole freshwater fish can be used if carp is unavailable, with cooking time adjusted for thickness.
Storage
Refrigerate cooked fish promptly and use within 1–2 days. Reheat gently or serve chilled in a salad.
Allergen Notes
Contains fish.
Always Cook with Heart. Always!
