Tamarind Fish

Name: Tamarind Fish
Ingredients: 1 small Scotch bonnet or other hot red chili pepper, stemmed, seeded, and chopped; 1 small Scotch bonnet or other hot red chili pepper, stemmed, seeded, and chopped; 1 (1-inch) cinnamon stick, or ¼ teaspoon ground cinnamon; 1 (1-inch) cinnamon stick, or ¼ teaspoon ground cinnamon; 2 cloves garlic, finely chopped; 1 tablespoon chopped fresh ginger; 2 teaspoons sugar; 1 tablespoon tamarind syrup; 1 pound fish fillets, such as tilapia or catfish; 1 pound fish fillets, such as tilapia or catfish; 1 small onion, finely chopped; 1 pound fish fillets, such as tilapia or catfish; 2 tablespoons canola oil; 4 bay leaves; Freshly ground black pepper to taste; coarse salt to taste; Grated zest of ½ lemon

Preparation info

Serves:
4

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

Tamarind is a fruit that is used often in Indian cooking and this dish is East Indian in origin. The simplest way to use this ingredient is to purchase pre-made tamarind syrup, which is available in Middle Eastern and Indian grocery stores.

Ingredients

2 tablespoons canola oil
1 pound fish fillets, such as tilapia or catfish

Fish course
Pescatarian
Gluten-free

Method

Heat 1 tablespoon of the canola oil in a deep skillet and add the fish. Fry until golden brown, about 4 to 5 minutes, then turn and fry the other side. Remove the fish to a plate lined with paper towels.
Heat the remaining oil in the same skillet and add the onion and ginger and sauté until the onion is soft, about 2 to 3 minutes. Add the garlic and fry for about