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Spicy Fish with Tamarind Sauce
Number of Servings: 4
Serving Size: 4 oz.
Tamarind is a sweet and sour paste from India that gives the fish a tart and sweet flavor. This fish dish tastes excellent with salad or roasted corn side dishes.
|black or yellow mustard seeds||1 tsp|
|to 2 dried red chilis||1|
|tamarind paste||2 Tbsp|
|warm water||0.50 cup|
|olive oil||1 Tbsp|
|medium onions, sliced||2|
|cloves garlic, minced||2|
|grated fresh ginger||2 tsp|
|curry powder||2 tsp|
|Salt to taste|
|lb thick fish fillets such as salmon, halibut, or cod, cut into 4 pieces||1|
Grind the mustard seeds and chilis in a spice or coffee grinder. Set aside.2:
In a small bowl, mash together the tamarind paste and warm water until the water is very brown. Strain in a fine sieve, pressing out any solids. Discard the solids; retain the liquid. Set aside.3:
Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5 minutes. Add the ginger and sauté for 2 minutes. Add the curry powder and mustard-chili mixture. Sauté for 1 minute. Add the tamarind water and a dash of salt. Add the fish fillets, nestling them into the onion mixture. Cover, lower heat to a simmer, and cook for 10 minutes or until the fish is cooked through. Serve the fish with the sauce.
|Calories from Fat 125|
|Total Fat 14g|
|Saturated Fat 2g|
|Dietary Fiber 2g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 2 Vegetable 3 Lean Meat 2 Fat|
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