Tamarind Fish Marinade Recipes

FISH WITH TAMARIND SAUCE

Steps:

• Place tamarind in a medium bowl and cover with hot water. Let soak for 15 minutes; mash tamarind. Strain through a sieve, pressing on solids and scraping the bottom of the sieve to remove pulp. Discard the seeds and set strained liquid aside.
• Heat oil in a large saute pan over medium-high. Add onion and garlic and cook, stirring often, until golden, 5 to 8 minutes. Stir in tomato, sugar, coriander, cumin, cinnamon, 1/2 teaspoon salt, 1/2 teaspoon pepper, and reserved tamarind liquid. Simmer for 20 minutes, stirring occasionally, until sauce is thickened. Add more water if sauce becomes too dry. Stir in 1 tablespoon butter and season with salt and pepper; keep sauce warm.
• Season fish with salt and pepper. Melt remaining 2 tablespoons butter in a large nonstick skillet over medium-high heat. Sear fish skin-side down, turning once, until cooked through, 2 to 3 minutes per side. Spoon sauce over fish and serve with parsley salad.

TAMARIND SAUCE FISH CURRY

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.

PERSIAN TAMARIND FISH

Steps:

• Put the barberries in a bowl and cover with warm water. Let soak for 30 minutes.
• Rinse fish under cold water and pat dry. Season generously with salt and pepper on both sides, brush all over with oil, and place fillets on a baking sheet. Refrigerate until ready to use, up to 2 hours uncovered, or up to 24 hours covered with plastic wrap.
• Heat 3 tablespoons oil in a large skillet over medium-high heat. Add onions and cook until they start to darken at the edges, 7 to 10 minutes. Reduce heat to low and cook until dark brown and reduced to half the original volume, about 20 minutes.
• Add garlic, almonds, drained barberries and 2 tablespoons tamarind to pan. (If using cranberries instead of barberries, add an additional tablespoon of tamarind.) Cook over medium heat until fragrant, 5 minutes. Stir in herbs, and salt and pepper to taste. Transfer to a bowl and cool to room temperature. Meanwhile, heat oven to 375 degrees.
• Press barberry mixture on top of fillets. Drizzle with more oil and bake until fish is just cooked through, 10 to 15 minutes. Transfer to a serving platter. Top with any barberry mixture that fell off the fish, sprinkle with more fresh herbs, and serve with lime wedges.

GRILLED SHRIMP WITH TAMARIND SAUCE

Steps:

• Prepare grill for cooking.
• Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
• Make sauce:
• Place tamarind in a bowl with water and rub with your fingers to dissolve pulp. Pour through a sieve into a bowl, pressing hard on solids, and discard solids.
• Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook cilantro paste and garlic, stirring, until fragrant. Stir in hot sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce. Simmer until thickened to consistency of light syrup, about 3 minutes.
• Grill shrimp:
• Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
• Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)
• Spoon tamarind sauce over shrimp (still in shells) in a serving dish.

TOMATO & TAMARIND FISH CURRY

Steps:

• Blitz together the garlic, chilli, ginger, turmeric and ground coriander with 3 tbsp water. Heat the oil in a large pan and toast the cumin and fennel seeds, letting them sizzle until aromatic. Add the ginger paste and fry for 3 mins.
• Empty the tomatoes into the spice pan, plus a can of water. Add the beans, bring to the boil, then turn down the heat and simmer for 5 mins. Stir in the tamarind paste. Add the fish fillets, generously season with ground black pepper, cover and simmer for 10 mins. Take off the lid, carefully turn the fillets, then bubble the sauce until the fish is cooked through and the sauce is thick. Sprinkle over the coriander leaves and serve with rice.

TAMARIND AND FIVE SPICE MARINADE

Steps:

• Place all the ingredients in a pan and bring to the boil.
• Boil for two minutes while stirring.
• Place meat/fish/tofu in marinade and turn to coat.

TAMARIND FISH MARINADE

Steps:

• 1) Blend the tamarind paste and fresh coriander with 2tbsp hot water. Put to one side.
• 2) In a small, heavy frying pan dry roast the coriander and cumin seeds until aromatic then grind to a powder. Mix all the ingredients together to make the marinade.
• 3) Pour the marinade over the fish (salmon and trout work well) and leave for at least 30 minutes.
• 4) Cook by grilling for five minutes or until the flesh flakes. Try serving with lemon slices and salad.