10 dried red chilies
2 tbsp tamarind pulp
3 tbsp coconut oils
1 cup finely chopped shallots
2 tsp minced garlic
2 tsp minced ginger
1/2 tsp fennel seeds
1/2 tsp salt
1/2 cup chopped tomatoes
1 1/2 pounds skinned white fish fillets cut into 11 inch pieces
1. Snap the chilies in half and discard the seeds. Bring the skins and 1 cup water to boil in a small pan.
Cover and remove from the heat and set aside for 1 1/2 hours. Drain the chili and process to a fine
paste in a food processor.
2. In a small bowl combine the tamarind pulp and 1/2 cup hot water and break up the tamarind .
Set aside for 5-6 minutes. Then strain liquid into another container and discard the solids.
3. In a nonstick pan heat the oil over medium heat. Add the shallots and fry until the brown. Add
chili paste, garlic, ginger, fennel,and salt. Fry until seasoning give off their aroma. Stir in the tomato
and tamarind juice and continue frying until the tomato softens.
4. Preheat the oven to 375 degrees place a large piece of parchment paper or aluminum foil on a
cookies sheet. Put the fillets skin side down, in the middle of it .Spread the chili mixture evenly
on top of the fish. Sprinkle the coconut oil over the fish and fold the edges of the parchment or
foil to seal tightly. Bake 15 minutes or more depending on the thickness of the fillet. Remove the
parchment or foil and transfer the fish to a serving platter. serve immediately.