Tamarind is one such ingredient that is used as a condiment in both Asian and Latin American cuisines. However, the use of tamarind in South-Indian cuisine is quite diverse in dishes like lentil stew, rice, meats and fishes.
Tamarind pulp with fish is delicious as it opens-up so many flavors for the diners. The recipe is as follows:
Ingredients
1/2 pound mackerel fillets
1 tablespoon tamarind sauce/pulp
1 Chopped Onions
Ginger Paste
Slit Green Chillies
Cumin Powder
Red chilli powder
Coriander Powder
Mustard seeds
Fenugreek seeds
Curry leaves
Oil
Water
Salt
Method
1. Heat oil in a pan and add fenugreek seeds, curry leaves, mustard seeds and gren chillies.
2. After the seeds begin to splutter, fry onions until brown, followed by the addition of ginger paste and all the spices.
3. Fry all the spices and paste, stirring continuously until the fat leaves the sides of the pan.
4. Add tamarind sauce, water, salt and fish fillets to the paste and simmer gravy. Garnish with coriander leaves.
5. Check consistency of the gravy and serve with white rice.
