Iraqi grilled carp (Masgouf)

1. Cut the carp open along the back and spread it out like a butterfly, keeping the skin in one piece; wash out the innards and blood thoroughly.

2. Salt and pepper the inside of the fish and rub with a mixture of turmeric and olive oil; leave for 30 minutes.

3. Preheat the oven to 220 °C. Place the opened fish skin side down on a rack with a tray underneath and roast for 25 minutes.

4. Meanwhile slice the onions and tomatoes thinly and mix with the tamarind paste diluted in a little water, the lemon juice, olive oil and salt.

5. Spread the tomato-onion mixture over the fish and roast for another 15-20 minutes until the flesh flakes easily and the top is charred in places.

6. Serve with flatbread, mango pickle (amba) and fresh vegetables.

Tip: Masgouf is Iraq's national dish: in Baghdad, on the banks of the Tigris, the opened fish is stretched on stakes and slowly cooked beside the embers. Tamarind adds a pleasant tang; if you have none, lemon juice will do. Besides carp you can also make it with catfish.