Tea Sauce (For White Fish)

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. Strain to remove tea leaves.
3. 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.
4. Add oil and honey. Mix well.
5. The sauce can be made ahead and refrigerated, although the olive oil will need to come to room temperature before using.
6. 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.