Bend It Like Beckham: Tamarind Fish

Introduction

If most Indian dishes are complicated concoctions of many ingredients, Salmon in Tamarind Sauce is refreshingly simple. There is a bit of a catch, however. You must make the tamarind paste, and it takes a bit of time and effort. This whole dish, even with the preparation, takes about an hour - with plenty of time to make the rice and raita.

Ingredients

  • 4 oz. Tamarind Block to make 3 T Tamarind Paste
  • 1 lb. Salmon Steaks
  • 1 t Ground Turmeric
  • 1 t Salt
  • 1/2 C Mustard Oil
  • 3 t Tamarind Paste
  • 1/2 t Cayenne Pepper
  • 1/2 t Mustard Seeds

 

Directions

Trim the fat and gristle from the meat Tamarind comes in a brick form.
Trim the fat and gristle from the meat Cut off about 4 oz. into 1/2 inch strips.
Trim the fat and gristle from the meat Put the Tamarind in a ceramic bowl with 2 cups water and cover. Now zap the Tamarind in a microwave for 4 minutes.
The meat is evenly thinPut the tamarind into a sieve and push down with a spoon to press it through into a bowl. Be sure to scrape into the bowl the Tamarind that sticks to the underside of the sieve. For this recipe, you'll need to get 3 T worth of Tamarind paste.
The meat is evenly thinPut the tamarind into a sieve and push down with a spoon to press it through into a bowl. Be sure to scrape into the bowl the Tamarind that sticks to the underside of the sieve. For this recipe, you'll need to get 3 T worth of Tamarind paste.
The meat is evenly thinPut the tamarind into a sieve and push down with a spoon to press it through into a bowl. Be sure to scrape into the bowl the Tamarind that sticks to the underside of the sieve. For this recipe, you'll need to get 3 T worth of Tamarind paste.
Add a T of Dijon MustardFilm a hot frying pan with the 4 T of Mustard Oil. A
Add a T of Dijon MustardFilm a hot frying pan with the 4 T of Mustard Oil. Add 1t mustard seed.
Add a T of Dijon MustardWhen the mustard seeds begin to pop, almost immediately, add the fish.
Blend the Mustard and the cornstarch into a pasteFilm a hot frying pan with the 4 T of Mustard Oil.
Blend the Mustard and the cornstarch into a pasteFry the fish about 2-3 minutes per side. Remove the fish to a plate, leaving about 3 T of oil in the pan. Immediately, add the Tamarind mixture to the pan. Bring to a boil.
Blend the Mustard and the cornstarch into a pasteFry the fish about 2-3 minutes per side. Remove the fish to a plate, leaving about 3 T of oil in the pan
Blend the Mustard and the cornstarch into a pasteRemove the fish to a plate, leaving about the oil in the pan. Immediately, add the Tamarind mixture to the pan. Bring to a boil.
Blend the Mustard and the cornstarch into a pasteNow, lower the flame to low and simmer the sauce for 10 minutes until it thickens. Watch it as it cooks, stirring occasionally. If you cook it too hard or too long, the sugary sauce will burn.
Chop the scallionsBathe the fish in the sauce and let it cook for about 5-10 minutes until it is done.
Chop the parsleyServe with our Indian Rice and vegetables.

Reader's Comments:

You are not logged in. To enter a comment you must login.

Forgot your password? Don't have an account?. Click here to create one!

Go To Top Of Page

Copyright 2007 Acme Computing Inc.