2 Reviews

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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Maito March 07, 2010

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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Elmotoo November 11, 2009
Spicy Fish With Tamarind Sauce