The dish combines pungent spices with shrimp, fenugreek, crisp cilantro, and tamarind paste. The stew is slowly simmered for about one hour, causing a huge kick to your taste buds from completely balanced bold flavors.
Ghalieh Meygoo will become a weeknight meal in your household, served with saffron rice and fresh bread. I highly recommend dipping the bread in this amazing spicy stew! It will make about 6 to 8 servings, so it is perfect for dinner and also for lunch.
Ingredients: Qalye Meygou
Shrimp: 500 grams
Vegetables, including (Coriander: 250 g _ Fenugreek: 50 g)
Garlic: a full head
Onions: 1 large number Qalye Meygou
Extract Hindi cream: 1 cup
Flour: 2 tablespoons
Oil, red pepper, salt
Fish seasonings (garlic powder, ground coriander-chili- black pepper) Qalye Meygou,Yatimak