Garuey Mahee is a kind of stew that is often used in southern Iranian cities, such as Aberdahn, Horram Shahful and other ports along the Persian Gulf. There is soup, which can be eaten with rice and juice.

Garuey Mahee cookbook (5-6 people)

Ingredients: 500 grams of clean meat of fish, onion 1 piece, garlic paste, tiny herbs (Iranian seasoning), tamarind sauce 1/2 cups, 2 tablespoons of starch, turmeric 1 teaspoon, Chili powder 1 teaspoon, oil, a little salt and pepper.

Production method:

(1) cut the fillets into edible sizes and wash them with clear water. Refrigerate the refrigerator for 30 minutes.

② Pour 6 into the pot? 7 tbsp oil, heat over low heat, stir-fry onion until the color changes.

3 add starch and stir fry slightly; Add garlic powder, Chili powder, turmeric, salt, etc. and stir well.

④ Add fine herbs (Iranian seasoning) and water. Please don't fry too much here.

⑤ Add 3 cups of water to boil. Add tamarind sauce and fish before boiling. Stew for about 30 minutes to 40 minutes, and this dish will be made.

Tips: Some cities in southern Iran may put some dried lemons here. Please adjust the degree of spicy and sour according to your preference. Usually, this dish contains Chili, so it is spicy.