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Iraqi Masgouf grilled carp with tamarind glaze, herbs, tomatoes, and lemon.

Iraqi Masgouf

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Whole grilled fish with tamarind, tomato, cumin, herbs, and lemon in the Iraqi Masgouf tradition.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Iraqi
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Fish and Marinade
  • 3 lb whole carp scaled, gutted, and butterflied
  • 1/4 cup olive oil
  • 1/4 cup tamarind paste
  • 2 tbsp tomato paste
  • 2 tbsp lemon juice
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 1/2 tsp salt
Garnish
  • 1 medium onion thinly sliced
  • 2 medium tomatoes sliced
  • 1/4 cup flat-leaf parsley chopped
  • 1 count lemon cut into wedges

Equipment

  • Charcoal grill
  • Fish basket or sturdy skewers
  • Small saucepan
  • Basting brush
  • Chef's knife

Method
 

Make the Glaze:
  1. Whisk the oil, tamarind, tomato paste, lemon juice, garlic, cumin, paprika, and salt in a small saucepan.
  2. Warm gently for 3 minutes, then cool slightly.
Grill the Fish:
  1. Pat the fish dry and brush both sides with the glaze.
  2. Grill skin-side toward medium-high indirect heat for 25 to 35 minutes, basting twice, until the flesh flakes easily.
Serve:
  1. Transfer the fish to a platter and spoon over any remaining glaze.
  2. Scatter the onion, tomatoes, and parsley around the fish and serve with lemon.

Nutrition

Calories: 520kcalCarbohydrates: 17gProtein: 52gFat: 27gSaturated Fat: 5gCholesterol: 120mgSodium: 980mgFiber: 3gSugar: 7g

Notes

  • Keep the grill covered to hold steady heat.
  • Use a fish basket if the butterflied fish is delicate.