📝 About This Recipe
A hidden gem of Afghan coastal and river-side tradition, Osh-e-Mahi is a fragrant, restorative soup that balances the delicate sweetness of white fish with the earthy depth of turmeric and fresh herbs. Unlike the heavy meat stews often associated with the region, this dish offers a light yet satisfying profile enriched by a vibrant tomato-based broth and aromatic spices. It is a soulful bowl of comfort that showcases the sophisticated simplicity of Afghan home cooking.
🥗 Ingredients
The Fish and Marinade
- 1.5 lbs Firm white fish fillets (Cod, Halibut, or Snapper) (cut into 2-inch chunks)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Turmeric powder (for color and earthiness)
- 1/2 teaspoon Salt
Soup Base
- 3 tablespoons Vegetable oil
- 1 large Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 1 inch Fresh ginger (grated)
- 2 tablespoons Tomato paste
- 1.5 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1/2 teaspoon Black pepper (freshly ground)
- 6 cups Fish or Vegetable stock (low sodium preferred)
- 1/4 cup Basmati rice (rinsed well)
Herbs and Finishing
- 1/2 cup Fresh cilantro (chopped)
- 1/4 cup Fresh dill (chopped)
- 1 teaspoon Dried mint (crushed between palms)
- 1-2 pieces Green chili (slit lengthwise, optional for heat)
👨🍳 Instructions
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1
In a medium bowl, gently toss the fish chunks with lemon juice, turmeric, and 1/2 teaspoon of salt. Set aside to marinate for 15 minutes while you prepare the soup base.
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2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
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3
Add the diced onions and sauté for 8-10 minutes until they are soft and beginning to turn a light golden brown.
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4
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant, being careful not to burn the garlic.
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5
Add the tomato paste, coriander, cumin, and black pepper. Stir constantly for 2 minutes to 'fry' the spices and caramelize the tomato paste, which deepens the color of the broth.
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6
Pour in the stock and bring the mixture to a gentle boil. Use a spoon to scrape up any browned bits from the bottom of the pot.
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7
Add the rinsed Basmati rice and the optional green chili. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender.
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8
Carefully slide the marinated fish pieces into the simmering broth. Do not stir too vigorously, as you want the fish chunks to remain intact.
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9
Simmer the soup for 5-7 minutes. The fish is done when it is opaque and flakes easily with a fork.
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10
Stir in the fresh cilantro, dill, and dried mint. The dried mint is a classic Afghan touch that adds a unique cooling aroma.
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11
Taste the broth and adjust the seasoning with more salt or a squeeze of lemon juice if needed.
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12
Remove from heat and let the soup sit for 2 minutes to allow the herb flavors to meld before serving.
💡 Chef's Tips
Choose a firm-fleshed fish like cod or snapper; delicate fish like tilapia may break apart too easily in the broth. If you prefer a thicker soup, you can lightly mash some of the cooked rice against the side of the pot before adding the fish. Don't skip the dried mint; it provides an authentic 'Afghan' flavor profile that fresh mint cannot replicate. Be careful not to overcook the fish; it should be just tender and juicy, not rubbery. For an extra layer of flavor, you can lightly sear the fish chunks in a separate pan before adding them to the soup.
🍽️ Serving Suggestions
Serve hot in deep bowls with a side of warm Afghan naan or crusty sourdough bread. Pair with a side of 'Salata' (a fine-diced Afghan salad of cucumber, tomato, and onion). A dollop of plain Greek yogurt or 'Chakka' on top adds a lovely creamy contrast. Serve with fresh lemon wedges on the side for those who like an extra zing. Accompany with a glass of cold 'Doogh' (a savory yogurt drink with mint).