Tilapia In Tamarind Sauce Recipes

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TILAPIA IN TAMARIND SAUCE



Tilapia in Tamarind Sauce image

This simple dish stands out from the ordinary because of the subtle tartness of the tamarind and the heat of the pepper.

Provided by Brittney Tun

Categories     Tilapia Recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 pound tilapia fillets
1 teaspoon tamarind paste
¼ cup hot water
1 (1/2 inch) piece fresh ginger, grated
2 cloves garlic, pressed
salt to taste
1 teaspoon coarsely ground black pepper
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cumin
2 tablespoons vegetable oil
1 teaspoon lemon juice, or to taste

Steps:

  • Rinse tilapia fillets and dry with paper towels. Dissolve tamarind paste in hot water in a bowl; stir ginger, garlic, salt, black pepper, coriander, turmeric, and cumin into tamarind mixture to make a paste. Rub paste over fish and let stand 15 minutes to absorb flavors (or longer in refrigerator if desired).
  • Heat vegetable oil in a large nonstick skillet over medium heat. Cook fish with tamarind paste in the hot oil until the flesh is opaque and flaky, about 4 minutes on the first side and 2 minutes on the second side. Drizzle with lemon juice.

Nutrition Facts : Calories 184 calories, Carbohydrate 2.3 g, Cholesterol 41.6 mg, Fat 8.5 g, Fiber 0.5 g, Protein 23.6 g, SaturatedFat 1.4 g, Sodium 52.4 mg, Sugar 0.1 g

TAMARIND SAUCE FISH CURRY



Tamarind Sauce Fish Curry image

Indian-style tangy fish curry. This is famous Chepala Pulusu from Andhra.

Provided by Sushama

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 6

Number Of Ingredients 15

2 pounds white carp, cut into large chunks
1 tablespoon vegetable oil
1 tablespoon red chile powder
1 tablespoon ground turmeric
1 ½ teaspoons salt
¼ cup tamarind pulp
1 cup warm water
¼ cup oil
½ teaspoon cumin seeds
1 large onion, minced
1 ½ tablespoons garlic paste
2 tablespoons red chile powder
2 tablespoons ground coriander
1 pinch salt to taste
1 tablespoon chopped fresh coriander (cilantro), or to taste

Steps:

  • Place fish in a bowl; add 1 tablespoon vegetable oil, 1 tablespoon chile powder, turmeric, and 1 1/2 teaspoons salt and allow to marinate for about 10 minutes.
  • Place tamarind pulp in a bowl and pour warm water over it. Squeeze tamarind to extract juice.
  • Heat 1/4 cup oil in a skillet over medium heat; add cumin seeds and stir. Add onion to cumin; cook and stir until onion is translucent, 5 to 10 minutes. Add garlic paste and cook for 3 minutes. Add carp, cover the skillet, and cook for 5 minutes.
  • Mix tamarind juice into fish mixture; bring to a boil. Turn carp pieces; add 2 tablespoons red chile powder, coriander, and salt. Cook over low heat until sauce thickens and oil separates, about 10 minutes. Garnish with coriander leaves.

Nutrition Facts : Calories 359.5 calories, Carbohydrate 12.5 g, Cholesterol 99.3 mg, Fat 21.1 g, Fiber 3.5 g, Protein 28.4 g, SaturatedFat 3.6 g, Sodium 855.6 mg, Sugar 1.4 g

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