Iraqi Masgouf

Method

1. 1

   Prepare the tamarind

   If using seedless tamarind pulp, cover it with 2 tbsp boiling water and stand for 10 minutes, then mash and strain; use the strained liquid. For smooth paste, use it as is.

2. 2

   Prepare the fish and heat the oven

   Check the carp for scales, pat dry and keep chilled. Heat the oven to 220°C (200°C fan), and line a rimmed baking tray with baking paper.

3. 3

   Prepare the barbecue option

   For barbecue cooking instead, heat a covered barbecue to medium indirect heat, about 180°C, and place a well-oiled fish grill basket or tray over the indirect zone.

4. 4

   Mix the seasoning

   Mix the tamarind, turmeric, salt and 1½ tbsp olive oil until smooth, allowing 2 minutes; taste and add salt if needed.

5. 5

   Season and arrange

   Rub the seasoning over the flesh and inside the cavity, then place the fish skin-side down on the well-oiled barbecue tray or lined oven tray; arrange tomatoes and onion beside it.

6. 6

   Roast in the oven

   For the oven, roast at 220°C (200°C fan) for 15 minutes, then check every 5 minutes; a butterflied fish about 3 cm thick usually takes 20 to 25 minutes.

7. 7

   Grill on the barbecue

   For the barbecue, close the lid and cook over medium indirect heat, about 180°C, for 15 minutes, then check every 5 minutes; a fish about 3 cm thick usually takes 20 to 25 minutes.

8. 8

   Check doneness

   At the thickest part away from the bone, check that the flesh reaches 63°C (145°F), looks opaque and flakes easily; continue cooking in 5-minute intervals if needed.

9. 9

   Brown the surface

   Once cooked, brown the flesh under a hot oven grill for 1 to 2 minutes, watching until lightly browned, or move the fish over direct medium barbecue heat for 1 to 2 minutes.

10. 10

    Serve

    Rest the fish for 3 minutes, then serve with the roasted tomatoes, onion and lemon wedges; lift carefully and watch for small bones.

Tips

• The 1.2 kg fish weight is after cleaning and butterflying; ask the fishmonger to butterfly it and remove the backbone if desired.
• Start checking early because thickness and oven or barbecue performance affect cooking time; use a thermometer in the thickest flesh, avoiding bone.
• Oil the barbecue tray or basket well and use a broad spatula to support the fish when lifting.

Swaps

• If tamarind is unavailable, use 1 tbsp lemon juice for a sharper, less rounded flavour.
• Use the oven method if a covered barbecue or fish basket is unavailable.

Storing

Refrigerate leftovers in a covered container within 2 hours and use within 2 days. Reheat gently until steaming hot throughout, taking care to remove bones.