Masgouf (Grilled River Carp)
Slow‑grilled carp glazed with tangy tamarind‑sumac sauce, served with rice and fresh herbs – a classic Iraqi river‑fish dinner.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Preheat a charcoal grill or a gas grill to medium‑high heat, aiming for a surface temperature of about 200 °C (400 °F).
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Step 2 of 5
Rinse the carp and pat dry; make shallow diagonal cuts on each side of the fish to help the glaze penetrate.
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Step 3 of 5
Mix all glaze ingredients in a bowl until smooth, then brush the fish generously on both sides, reserving a little for the final glaze.
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Step 4 of 5
Place the fish directly on the grill rack, skin side down, and grill for 12‑15 minutes, then flip carefully and grill another 12‑15 minutes, basting with remaining glaze; the flesh should flake easily when tested with a fork.
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Step 5 of 5
While the fish finishes, keep the remaining glaze warm and drizzle over the cooked fish just before serving; garnish with parsley and lemon wedges alongside a bowl of fluffy basmati rice.
Notes from the kitchen
If river carp is unavailable, substitute with a firm white fish such as sea bass or tilapia; the glaze works equally well. Leftovers keep for 2 days refrigerated, reheated gently in a pan.
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