turmeric fish

MASGOUF: IRAQI TAMARIND AND TURMERIC MARINATED FISH

olive oil

turmeric powder

tamarind paste,

fenugreek (optional)

black pepper

sea salt

tomato paste

cherry tomatoes, halved

onions,

garlic cloves,

ginger,

fresh parsley, chopped finely

curry powder

fenugreek leaves (optional, but highly recommended)

lemon

If not already butterflied, take your whole fish and cut it lengthwise down the belly. Keep the back intact, and spread both parts of the fish open to create one flat, connected piece. (Alternatively, you can ask your fishmonger to pre-butterfly the fish for you)

Place the fish into an oven-safe baking dish (cast iron works best), and set aside for the time being

Next, take a small bowl and mix together your olive oil, dissolved tamarind paste, turmeric powder, salt and pepper. Mix well until you have a marinade with a smooth, even consistency to it

Spoon or brush your marinade over the outside of your fish, then open the fish to lay flat and generously marinade the inside

Cover the fish and let sit in the fridge for 30 minutes while you tend to the tomato topping

Take a medium-sized pot over medium-high heat with a healthy dollop of olive oil

Start by adding in your minced garlic and onions, and cook for 1-2 minutes as it starts to sweat and become translucent

Next, add in your tomato paste and cherry tomatoes, and cook together for another 1-2 minutes

Follow this by adding in your turmeric, ginger, curry powder, dried parsley leaves and black pepper and mix well. Once well mixed, cook everything for another 6-7 minutes over a medium heat as the tomatoes begin to soften

Turn off the heat at this point and add in your lemon juice. Stir the lemon juice in well into the sauce and then let your sauce sit until your fish is finished baking

By now, your fish will have marinated well and will be ready for the &#8220;makeshift masgouf&#8221; cooking. Start by preheating your oven to 450 degrees Fahrenheit

Sprinkle a little extra sea salt (for good luck) over your butterflied marinated fish, and place it in the oven for 35 minutes

After 35 minutes, take your fish out ever so briefly. Hopefully it appears flaky, at which point you can drizzle some of the tomato curry sauce on top of fish

Turn on the broiler and broil the fish for another 2 minutes, then you&#8217;re done. Alternatively, you could also bake it for another 5 minutes at the same heat

Recipe video above. This homestyle Indonesian baked fish recipe is made with a Turmeric Curry Paste slathered on to white fish fillets which are then baked, and served topped with an Indonesian-style tomato salsa called Sambal Tomat.The curry paste is a gorgeously vibrant yellow colour thanks to the turmeric, and packed with fragrant and fresh South-East Asian curry flavours (as opposed to big, in-your-face-spice like Indian curries!).Sambal Tomat comes in all forms, from complex versions with flavourings like shrimp paste, to simpler and fresh ones like this one. We only need a simple one, the curry paste has plenty of flavour!

Golden Turmeric Fish (Indonesian baked fish recipe)

white fish fillets (, medium to thick, skinless (Note 1))

tsp salt

lime juice

garlic (, finely grated*)

turmeric (, finely grated* or substitute powdered (Note 3))

tsp ginger (, peeled and finely grated*)

tbsp macadamia nuts ((Note 4))

tsp black pepper

kaffir lime leaf (, torn by hand (Note 5))

2.5cm / 1" piece of fresh lemongrass, white part only,

tbsp oil

water

tsp oil

/ 8 ounces cherry tomatoes (, quartered)

red chilli (cayenne pepper) (, deseeded and finely diced (adjust to taste, Note 7))

tsp coriander/cilantro leaves (, finely chopped (plus more for garnish))

Prep: Preheat oven to 200°C / 390°F (180°C fan). Line a tray with baking / parchment paper.

Quick fish marinade: Sprinkle fish with salt and drizzle with lime juice. Leave in fridge while making paste - just 10 minutes is fine.

Turmeric Curry Paste: Place ingredients in a container that fits a stick blender. Then blend with stick until smooth, using extra water if needed until it is a paste consistency (ie. can be slathered on fish).

Slather and bake: Smear paste onto surface of fish (not underside). Bake for 15 minutes until the internal temperature is 55°C/131°F (medium, just cooked but not raw at all, very juicy).

Rest: Remove from oven and remove fish from tray (otherwise it keeps cooking). Rest 3 minutes, serve over rice with Sambal Tomat (below) and extra fresh coriander.

Sambal Tomat Topping: Heat oil in a non-stick pan over medium heat. Add tomato, chilli and salt. Sauté 2 minutes until tomato is slightly softened. Stir through coriander, serve over fish.

Looks amazing but allergic to fish. I reckon this would be amazing with chicken. What do you think?

We made this last night with some pink ling - absolutely delicious, so straightforward and healthy!

Love this recipe,  it's a go to often in our house
Quick q: can you make the together paste in advance and how long will it keep??

Wow! Fantastic. Followed recipe exactly using some halibut from Alaska, U.S. A tropical dinner on a cold winter night.

Made this recipe for the first time and it was the star of the show. The paste has a lot of depth and reminded me of my time in Bali. Thank you ❤️

Absolutely delicious! Will definitely make this again and again

My family , kids included, loved this dish. I had to substitute a few ingredients - I used powdered tumeric, as well as minced lemongrass and ginger from a jar. Also, I skipped the first step of marinating the fish in lime. Despite these hacks, it was still delicious ! I served with the Sambal tomat, jasmine rice and Asian greens. Can't wait to make it again. Very easy provided you have ingredients or substitutes.

The crowning glory of this dish was the Sambal tomat. You’re so right Nagi, it is a must. I found the curry paste a little bitter and I’m not sure if it was the kafir lime leaf (fresh from my own tree) or the lemon grass from the green grocer. It didn’t matter as overall it was delish.

Nagi, this recipe is amazing! white fish can be a bit plain for me, but this Indonesian twist takes the dish to another level of awesomeness! Love, love, love it!

I made this tonight. Delicious and spectacular on the plate! 
 I served with charred broccolini to add even more colour.  I used flathead which worked well, cooking it only for 10 minutes due to it being thinner.  Thanks Nagi love your website, and Dozer of course :)

Hi Nagi, Long term fan, first time poster 😀 Could I cook the fish straight from frozen? Thanks so much 😊

Tonight I cooked my first recipe 
From recipe tin eats, it was Golden Tumeric Fish. Wow, very delicious and turned out perfectly. Great instructions which were easy to follow. Yum!

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