- PrepPreparation time15 minutes
- CookCooking time10 minutes
- ServesServes4
- Nutrition (per serve)Nutrition (per serve)Protein: gSodium: mg
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Print- 500g firm fish fillets, cut into 2-3 cm chunks
- 1 tablespoon of tamarind paste
- Half a cup of hot water
- 1 medium white or brown onion
- 3-4 tablespoons of extra virgin olive oil
- 3 cloves of garlic or 3 teaspoons of minced garlic
- 1 teaspoon of minced ginger or 1-2 cm knob of fresh ginger
- 1 teaspoon ground turmeric
- 1-2 teaspoons ground cumin
- 1-2 tsp chopped or minced red chilli (optional or add more if you like extra spice)
- Half a teaspoon ground fenugreek
- 2 tablespoons lemon juice
- Hot water, extra
- Add garlic, ginger, tamarind, chilli, onion and hot water to food processor and blend to a smooth paste.
- Add the ground spices and blend them into the paste until fully mixed through.
- Heat the olive oil in a heavy-based saucepan over low-medium heat and fry the paste until it thickens and starts to darken.
- Add the lemon juice and enough hot water that you will be able to immerse the fish.
- When the liquid comes to the boil, add the fish and simmer gently until cooked (this should only take a few minutes, depending on the type and thickness of the fish).
- Strain the fish and serve with your favourite side dish.