Name: Carp Braised with Tomato and Megrelian Ajika (მეგრული აჯიკიანი კერძი)
Prep time: 25 min
Cook time: 30 min
Total time: 1 h
Cuisine: Georgian
Ingredients: 800 g carp fillets, skin-on or skinless, pin bones removed and cut into 4 portions; 400 g canned chopped tomatoes, preferably no-salt-added; 200 g yellow onion, thinly sliced; 150 g red bell pepper, seeded and sliced; 30 ml neutral sunflower oil, divided; 150 ml hot water, as needed to loosen the sauce; 20 g red ajika paste, or less if very hot or salty; 10 g garlic, finely chopped; 2 g ground coriander; 3 g fine salt, or less depending on the ajika and tomatoes; 0.5 g freshly ground black pepper; 15 g fresh cilantro, chopped; 10 g flat-leaf parsley, chopped

Wide Georgian-style table with tomato-ajika carp, ghomi, mchadi, cucumber salad and a small dish of ajika.

Yield4 portions

Serving basisOne-quarter of the cooked carp fillets and tomato-ajika sauce

DifficultyModerate; handle delicate fillets gently and verify the thickest portion with a food thermometer

Dietary classificationContains finfish; check ajika and canned tomato labels for other allergens and gluten

Jump to recipe ↓

The dish

About Carp Braised with Tomato and Megrelian Ajika (მეგრული აჯიკიანი კერძი)

Poti is in Samegrelo, where ajika is a familiar way to season fish and other foods. Carp is among the fish found in nearby Okro Lake. This measured home-style version simmers carp fillets with tomato, red ajika and herbs for a bright, gently spiced fish dish.

The sauce is made on the stovetop: briefly brown the portions, then let them finish gently in the tomato mixture. Choose fillets of similar thickness with pin bones removed, and avoid stirring them so they hold together.

Ajika varies in heat and salt. Start with a moderate amount if your paste is unfamiliar, taste the tomato sauce before adding more, and check its label. Canned tomatoes and ajika can both contribute sodium. Ground coriander and fresh herbs bring aroma without requiring much extra salt.

Cook the dish

Ingredients

Carp and tomato sauce

800 gcarp fillets, skin-on or skinless, pin bones removed and cut into 4 portions
400 gcanned chopped tomatoes, preferably no-salt-added
200 gyellow onion, thinly sliced
150 gred bell pepper, seeded and sliced
30 mlneutral sunflower oil, divided
150 mlhot water, as needed to loosen the sauce
20 gred ajika paste, or less if very hot or salty
10 ggarlic, finely chopped
2 gground coriander
3 gfine salt, or less depending on the ajika and tomatoes
0.5 gfreshly ground black pepper

Fresh finish

15 gfresh cilantro, chopped
10 gflat-leaf parsley, chopped

Method

Prepare and season the fish. Pat the carp dry and run your fingers over each portion to check for pin bones. Season lightly with some of the salt and pepper. Keep raw fish, hands and utensils separate from ready-to-eat foods, and wash hands and surfaces after handling it.
Sear the portions. Heat half the sunflower oil in a wide heavy pan over medium-high heat. Sear the carp for about 2 minutes on each side, just until lightly coloured; it will finish cooking in the sauce. Transfer it with a fish spatula to a clean plate.
Make the tomato-ajika sauce. Add the remaining oil to the pan. Cook the onion and red pepper for 5–6 minutes, stirring, until beginning to soften. Add the garlic and ground coriander and stir for 30 seconds. Mix in the tomatoes and ajika, then add some hot water to make a loose sauce. Simmer gently for 8–10 minutes until the pepper is tender. Taste before adding more salt or ajika.
Braise the fish and finish. Nestle the carp portions into the sauce. Cover and simmer gently for about 6–10 minutes, depending on thickness, until the thickest portion reaches at least 63 °C, turns opaque and flakes easily. Add a little hot water if the sauce becomes too thick. Fold in the cilantro and parsley without breaking the fish. Remove from heat, cover and rest for 5 minutes before serving.

Excerpt

Carp fillets simmer gently in a bright tomato sauce seasoned with Megrelian ajika, sweet pepper, garlic and coriander. Fresh herbs finish this Georgian-inspired home braise, best served with ghomi or bread.

Practical guidance

Success points

Pat the carp dry and remove any remaining pin bones before cooking.
Sear the portions briefly and move them to a clean plate before preparing the sauce.
Simmer the sauce until the pepper softens, then return the fish and keep the heat gentle.
Check the thickest fish portion reaches 63 °C; it should also turn opaque and separate easily with a fork.
Stir around the fillets rather than through them to keep the portions intact.

Practical guidance

Fillets vary in thickness, so begin checking the temperature after 6 minutes in the sauce. Insert the thermometer into the thickest part of each portion.
If using a particularly salty or hot ajika, begin with 10–15 g and offer extra at the table. Adjust salt only after the sauce has simmered.
Keep raw fish refrigerated at 4 °C or colder and cook within 1–2 days of purchase, or freeze it. Refrigerate leftovers within 2 hours, store at 4 °C or colder and use within 3–4 days.
Reheat leftovers throughout to 74 °C. Add a splash of water if the tomato sauce has thickened.

Nutrition per serving

Serving size: One-quarter of the recipe
Calories: About 370 kcal
Carbohydrate: About 13 g
Protein: About 38 g
Fat: About 19 g
Dietary fibre: About 2 g
Sodium: About 550 mg

Allergens and food safety

Contains finfish. Check the ajika and canned tomato labels for additional allergens, gluten and cross-contact statements. Keep raw fish cold, wash hands and clean surfaces after handling it, and use separate utensils for ready-to-eat food. Cook the thickest portion to at least 63 °C; the flesh should be opaque and flake easily. Do not leave cooked fish at room temperature for more than 2 hours. Cool leftovers promptly and store at 4 °C or below.

To finish

Serve with ghomi or mchadi to catch the tomato-ajika sauce.
A simple salad of cucumber, herbs and a little vinegar brings a crisp, cool contrast.

About Carp Braised with Tomato and Megrelian Ajika (მეგრული აჯიკიანი კერძი)

Ingredients

Carp and tomato sauce

Fresh finish

Method

Excerpt

Success points

Practical guidance

Nutrition per serving

Allergens and food safety

To finish

More Georgian dishes

Aubergine Rolls with Walnut and Megrelian Ajika (მეგრული აჯიკიანი კერძი)

Oven-Braised Lamb Shoulder Chops with Megrelian Ajika (მეგრული აჯიკიანი კერძი)

Telavi-Style Kakhetian Pork Mtsvadi with Red Wine and Onion