Baked Fish With Tmarind

Baked Fish With Tmarind

Baked Fish With TmarindHow to  Bake Fish With Tamarind

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.