Iraqi Masgouf (المسكوف) — Tamarind-Grilled Carp

• 1 wholewhole carp (about 2 kg, scaled, gutted, and butterflied from the back)
• 14 gfine sea salt
• 1 tspground black pepper
• 1 tspground turmeric
• 45 mlolive oil
• 2large onion (finely chopped)
• 5 clovegarlic (minced)
• 3ripe tomatoes (finely chopped)
• 2 tbsptomato paste
• 35 gtamarind paste
• 120 mlwater (warm)
• 1 tspground cumin
• 1 tspground coriander
• 1 tspsweet paprika
• 1 tbspdate syrup (balances the tamarind acidity)
• 2lemon (cut into wedges)
• 12 sprigflat-leaf parsley (roughly chopped)

Instructions

1. 1

   Lay the butterflied carp skin-side down on a large tray and pat it completely dry with kitchen paper. Mix the salt, black pepper, turmeric, and 30 ml of the olive oil, then rub the mixture over the flesh and into the cuts near the backbone.

2. 2

   Let the seasoned fish rest at cool room temperature for 20 minutes while you prepare the sauce and heat the grill. This short rest seasons the thick flesh more evenly and helps the surface grill rather than steam.

3. 3

   Heat the remaining 15 ml olive oil in a saucepan over medium heat and cook the chopped onions for 8 minutes, stirring often, until softened and lightly golden. Add the garlic and cook for 1 minute, making sure it becomes fragrant without browning harshly.

4. 4

   Stir in the tomatoes, tomato paste, tamarind paste, warm water, cumin, coriander, paprika, and date syrup. Simmer for 12 to 15 minutes, stirring occasionally, until the tomatoes collapse and the sauce thickens enough to coat the back of a spoon.

5. 5

   Prepare a charcoal grill for medium indirect heat, aiming for about 190 C inside a covered grill. Place the fish skin-side down on an oiled grill basket or on a sturdy oiled grate, keeping it opened flat so the flesh faces the heat.

6. 6

   Grill the fish for 25 minutes, basting the flesh twice with the tomato-tamarind sauce after the first 10 minutes. Keep the lid mostly closed and rotate the fish if needed so the tail and thicker shoulder cook at the same pace.

7. 7

   When the thickest part of the fish reaches 63 C and flakes easily, brush it with a final layer of sauce and grill for 3 to 5 minutes more to set the glaze. Transfer the masgouf carefully to a platter, sprinkle with parsley, and serve with lemon wedges.