Spicy Tamarind Tava Fish

What do you do when you have some beautiful fillets of Basa at home? You hurry up and cook something delicious with them! Before I get to the recipe, I want to say this one can be made with ANY good white fish. Basa is a great cheap option, but pomfret or even kingfish would have to be my preferences. Of course go ahead and use cod or halibut, though I would avoid Hoki because it does have a very overpowering smell and flavour.

Now this recipe is definitely one from India, and it is definitely amazing. This style of fish is one I’ve eaten at an aunt’s house who hails from a different community, though within the same language group. I know – India is a little complicated in that sense. Okay a lot complicated *sigh*. Point is, fish is not something I grew p with, and this particular style of cooking fish is not something you would see in my specific community. It is, however, so delicious… it’s ridiculous.

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This recipe use a lot of tamarind pulp. You can usually find a bottle of this in th e Asian food aisle of your local supermarket, or head over to an Asian/Indian grocery store. Something a little off the original recipes is my addition of ginger, only a little, to brighten up the flavour. Now ginger is something I tend to add to a lot of my recipes because of the overall health benefits that come with it – trust me a little bit of it in your diet will go a long long way. Back to the tamarind – if you are able to find tamarind in block form then you can soak the same amount in some warm water for a couple of hours before removing the pulp from the mixture and using that. It does take longer, but of course fresh will always be better.

 

Let’s also talk about the marination. There really isn’t much to it apart from the fact that you want to give the fish at least 30 minutes to soak up in all the wonderful flavours. This tenderises the fish, and also just laces everything with the marination, which I just love. The maximum time to marinade the fillets would be 2 hours for uncut fillets like I used, but 30 minutes if you are using small chunks. After the fish is done marinating, we coat it with a mixture of rice flour and a touch of semolina for crunch. This will essentially glue the marinade and the flavour to the fish, while giving you a delicious toasty and crunchy topping to bite through. Even talking about this has me pretty damn excited.

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The ingredients for the marinade itself are really straightfoward. Start with the tamarind, some dried chilli, chilli powder, a touch of turmeric, asafetida, some corinader, a pinch of salt, crushed garlic and minced ginger – BAM. You need to soak the dried chilli in a 1/2 tsp of hot water for 10 minutes before transferring the chili to a mortar and pestle, and crush away. The final marinade should be nice and thick, but smooth overall. You have to rub the marinade into the flesh of the fish. If you plan to use skin-on fish, then use a sharp knife to just score the skin. This way the intense marination flavour with get straight to the meat and the skin too. Yum yum yum!

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So here we have the recipe card! Do tell me what you thought about this one

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Spicy Garlic and Tamarind Fish

With this recipe I think I’ve realised that I cook way too much fish. I need to start cooking or at least sharing some of my chicken and other vegetarian recipes! That just means a little extra effort to come up with new and fun recipes. It’s okay… I am looking forward to it πŸ˜›

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Now a friend actually asked me to make a few more Indian recipes, like I mentioned in my Lahori fish recipe. So here is one of my family’s favourite simple fish curries that just works great with rice and roti. It’s a fairly basic curry, but I add a little twist to it to make it a bit more fun.

I use, like I always do, Basa fillets, which are great because they a cheap and work great in curry, BUT they are very flaky and break apart too easily. When it comes to curry, this makes working with Basa a bit difficult. To overcome this I went ahead and did a gram flour coating to the fish and fried the fillets off before making the entire curry. This process really is optional if you are using a more robust fish such as cod or haddock, but works fine either way!

Tamarind fish is one of my favourite dishes to make, and it works so oddly well with garlic! The sweet and sour flavour is complimented so well with the pungent and strong flavour of the garlic. This with the flavours of dried mango, cumin and coriander… you end up with this magnificent beast.

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Here is the recipe!

 

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It’s a bit long isn’t it :/ It’s okay… it really is fairly straightforward!!

Let me know what you think about this recipe! I don’t really know what else to write today haha. Just make it and eat it. Okay?

 

❀