MACKEREL IN TAMARIND
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Rinse the fish fillets in cold water and dry them well on kitchen paper, sprinkle with little salt into a shallow dish.
- Pour the tamarind juice over the fish fillets. Leave for 30 minutes.
- Quarter the onion, peel and slice the ginger and peel the garlic.
- Grind the onion, ginger, garlic and chilies or chili powder to a paste in a food processor or with a pestle.
- Add the ground coriander, turmeric, fennel seeds and sugar.
- Heat half of the oil in a frying pan. Fry the fish fillets for 5 minutes or until cooked. Set aside.
- Heat the remaining oil. Fry the spice paste, stirring all the time, until it gives off a spicy aroma, Do not let it brown.
- Add the coconut cream and simmer gently for a 2-3 minutes. Add the fish fillets and gently heat through.
- Taste for seasoning and serve scattered with shredded chili.
INGREDIENTS
- 900 grams fresh mackerel fillets, skinned
- 40 ml tamarind pulp, soaked in 200 ml water
- 1 onion
- ½ in piece fresh root ginger
- 2 garlic cloves
- 2 fresh red chilies, seeded, or 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon ground fennel seeds
- 1 tablespoon dark brown sugar
- 6 tablespoon Cooking oil
- 250 ml coconut cream
- Fresh chili shreds, to garnish
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