Nutrition per serving may change if servings are adjusted.
2 cups water
1½ tablespoons tamarind paste or concentrate (see Tip)
2 tablespoons peanut oil
¾ cup sliced shallots
3 cloves garlic, chopped
2 tablespoons chopped fresh ginger
½ teaspoon mustard seeds
1 tablespoon chili powder
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
8 ounces fresh okra (about 4 cups), trimmed
1-2 serrano chiles, stemmed and halved lengthwise
1 teaspoon brown sugar
¾ teaspoon salt
2 medium tomatoes, cut into wedges
1¼ pounds cod or mackerel, cut into 4 portions
Combine water and tamarind in a small bowl.
Heat oil in a large skillet over medium heat. Add shallots, garlic, ginger and mustard seeds; cook, stirring often, until the shallots have softened, 3 to 5 minutes. Add chili powder, coriander, cumin and turmeric; cook, stirring, until fragrant, 1 to 2 minutes. Add the tamarind mixture, okra, chiles, brown sugar and salt. Bring to a simmer. Cover and cook until the okra is tender, 6 to 8 minutes.
Add tomatoes and stir to combine. Add fish, submerging the pieces in the liquid as much as possible. Return to a simmer. Cover and cook until the fish is opaque in the center, 3 to 5 minutes.
Sticky, sour tamarind paste, or concentrate, is made from the pulp of seedy tamarind tree pods. It's one of the main ingredients in Worcestershire sauce and a key flavor in many Southeast Asian curries as well as Pad Thai. Typically sold in a jar, it keeps indefinitely in your fridge. If you can only find the type sold in blocks, for this recipe “massage” it into the water in Step 1, then strain it before adding it to the pan.
240 calories;8 g fat(1 g sat); 5 g fiber; 21 g carbohydrates; 22 g protein; 63 mcg folate; 56 mg cholesterol; 5 g sugars; 1 g added sugars; 1,901 IU vitamin A; 25 mg vitamin C; 108 mg calcium; 2 mg iron; 581 mg sodium; 789 mg potassium
Vitamin C (42% daily value), Vitamin A (38% dv)
Maybe others have better luck but, after following the directions, the dish was very disappointing. We tried it and actually decided it was not something we would eat again. Just my opinion so take it for what it's worth. Thx.
September 14, 2016
This was delicious. It was very spicy, take out the seeds of the Serrano pepper if you don't like a lot of spice. Also, turns out my husband is not a huge fan of okra so I need to find a vegetable to replace the okra next time.