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    You are in: Home / Recipes / Spicy Fish With Tamarind Sauce Recipe
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    Spicy Fish With Tamarind Sauce

    Average Rating:

    2 Total Reviews

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    • on March 07, 2010

      Really good fish dish. Very tart with great flavors. I used tilapia, did not strain the tamarind, and left the mustard seeds whole and cooked them the traditional way - in the hot oil til they pop. The onions with the spices, aromatics, etc. are a superstar. Some people might want to add just a pinch of sugar. I agree that chicken or any other protein would also work really well in this recipe.

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    • on November 11, 2009

      With the chef's permission, I made this with chicken vs. salmon. i browned the chicken, removed it from the pan, added the onions to the pan & proceeded. It is fabulous! This is NOT wimpy food!! Please measure the tamarind properly...I rounded UP & wow, how TANGY can you stand it?? LOL. BUT, even THE PICKY ONE loved it!! The chilies didn't cooperate with the spice grinder & I ended up finishing up with my mortar & pestle. I think this would be good with any poultry, pork, meat or even fried tofu steaks! Thank you! Made for M3C 11/09.

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    Nutritional Facts for Spicy Fish With Tamarind Sauce

    Serving Size: 1 (232 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 215.2
     
    Calories from Fat 71
    33%
    Total Fat 7.9 g
    12%
    Saturated Fat 1.1 g
    5%
    Cholesterol 59.1 mg
    19%
    Sodium 82.6 mg
    3%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 1.9 g
    7%
    Sugars 5.8 g
    23%
    Protein 24.2 g
    48%

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