Masgouf

Ingredients

Quantities for 4 servings.

• 2 kg Carp, whole, split along the back
• 100 ml Vegetable oil
• 2 tsp Turmeric
• 2 tbsp Tamarind paste
• 2 piece Onion
• 4 piece Tomatoes
• 2 piece Lemon
• 1 tbsp Curry powder
• to taste Salt and pepper

Method

1. Cut the fish along the back without separating the belly, gut it and open it out like a book. Leave the spine in.
2. Mix the oil, turmeric, tamarind, curry powder, salt and pepper and paint the flesh with it. Leave the skin alone.
3. Leave the fish half an hour at room temperature; cold, it cooks unevenly.
4. Light the fire and let it settle to a steady flame. Stand the fish upright, flesh towards the fire, half a metre away.
5. Cook for an hour, turning as needed. The flesh should whiten and dry at the edges without scorching.
6. Move the fish skin down onto the coals, lay the onion and tomato over it and give it ten more minutes.
7. Serve it on the board, with flatbread, lemon and raw onion.