Recipe by realbirdlady
Northern India's game fish include mountain trout (introduced from Europe) and mahseer, a large native carp. This sauce can be used with these or any firm white fish.
Top Review by Boo Chef in West Texas
I made this as a dipping sauce for Mahi Mahi.It had a good complex flavor and I will use it as a baste next time too! Made for Wild Card challenge part 2 for Queens of Quisine ZWT 6
- 1 1⁄2 cups water, boiling
- 4 teaspoons black tea (or 4 tea bags)
- 4 black peppercorns
- 1 teaspoon cumin
- 2 teaspoons coriander, powdered
- 1⁄2 teaspoon chile, powdered
- 3 garlic cloves, crushed (or substitute dried flakes)
- 1 inch ginger, peeled and crushed (or substitute powdered)
- 3 tablespoons olive oil
- 1 tablespoon honey
Directions See How It's Made
- Add the tea leaves to the water and cover. Steep for 3-5 minutes. Be careful not to over-steep, as prolonged heat chemically changes the tea and can result in bitterness. If you need stronger tea flavor, use more tea, not a longer steep time.
- Strain to remove tea leaves.
- Add remaining ingredients except oil and honey. Mix well and allow to to cool on the counter. Mix again and strain to remove peppercorns, garlic, and ginger.
- Add oil and honey. Mix well.
- The sauce can be made ahead and refrigerated, although the olive oil will need to come to room temperature before using.
- Use to baste grilled, baked or pan-seared fish, as well as serving as a sauce. This is a thin sauce, so be careful not to soak the finished dish. It can also be served on the side as a dipping sauce, or over a rice side dish.