Iraqi Grilled Carp with Tamarind and Turmeric

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Masgouf is Iraq's national dish: a whole butterflied carp marinated in a tangy, warmly spiced mixture of tamarind, turmeric, and olive oil, then slow-grilled over an open flame until the flesh turns smoky and tender. It is traditionally served with basmati rice, charred tomatoes, and flatbread to soak up the fragrant pan juices.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 28 gCarbs
• 3 gFiber
• 5 gSugar
• 38 gProtein
• 780 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the carp and marinade

• 1 whole carp (about 2.5 to 3 lb), gutted, scaled, and butterflied open
• 2 teaspoons fine sea salt
• 3 tablespoons tamarind paste
• 3 tablespoons olive oil
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground black pepper
• 4 cloves garlic, finely grated
• 2 tablespoons fresh lemon juice

For grilling and serving

• 2 medium tomatoes, halved
• 1 large onion, cut into thick rounds
• 1 lemon, cut into wedges
• 2 cups cooked basmati rice, for serving
• Warm flatbread, for serving

Directions

1. Rinse the carp under cold water and pat completely dry with paper towels. Using a sharp knife, make 3 deep diagonal slashes on each side of the fish, cutting through to the bone so the marinade can penetrate.
2. In a small bowl, whisk together the tamarind paste, olive oil, turmeric, cumin, coriander, cinnamon, black pepper, grated garlic, lemon juice, and salt until a smooth, thick paste forms.
3. Rub the spice paste thoroughly over both sides of the carp, pressing it firmly into the slashes and the cavity. Place the fish on a tray, cover, and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
4. Prepare a charcoal or gas grill for medium, steady heat (about 350 F). If using charcoal, push the coals to one side to create a cooler zone. Lightly oil the grate.
5. Place the butterflied carp skin-side down directly over the heat and grill for 8 minutes, then carefully flip. Add the tomato halves and onion rounds around the edges and continue grilling for 12 to 18 minutes more, flipping once, until the skin is crisp and charred and the flesh at the thickest part flakes easily and reads 145 F internally.
6. Transfer the carp to a large platter, surround with the grilled tomatoes and onions, and squeeze the lemon wedges over the top. Pour any pooled juices over the fish.
7. Serve immediately with a mound of basmati rice and warm flatbread, allowing everyone to pull tender flakes of fish directly from the bone.

Cook’s Notes

• Masgouf is traditionally cooked over an open wood or charcoal fire, which gives the signature smoky flavor; if cooking indoors, use a grill pan and add a small handful of soaked wood chips for smoke.
• Do not skip the tamarind; its sweet-sour tang is essential and balances the earthy turmeric and warm spices.
• Butterflying the fish flat ensures even cooking and maximum surface area for the smoky char.
• Common carp is the classic choice, but sea bass or catfish work as accessible substitutes.
• Leftover fish is delicious the next day flaked into a sandwich with grilled onions and a squeeze of lemon.

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