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500 g (1 lb) fish steaks
1 teaspoon salt
½ teaspoon ground turmeric
¼ cup oil
½ cup tamarind pulp
¾ cup
vinegar
3 tablespoons ground coriander
1½ tablespoons ground cumin
3 teaspoons ground fennel
1 tablespoon chili powder
salt and sugar to taste
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Method:
Wash the fish and dry well on paper
towels. Cut steaks into serving pieces, rub over with salt and
turmeric and leave to marinade for about 30 minutes. Heat oil in
frying pan and fry marinated fish steaks until deep brown and crisp
all over. Discard oil. Dissolve tamarind pulp in vinegar,
squeezing between the fingers to release all the pulp from the seeds.
Push through a fine nylon sieve, adding a little extra vinegar if
necessary. Discard seeds and fibers left in sieve. In a
dry pan roast the coriander, cumin and fennel separately for a few
minutes until they smell aromatic and the color darkens slightly.
Combine them with the tamarind pulp and chili powder. Pour over
the fish slices in the pan and simmer for a few minutes. Add
salt to taste and if liked, a little sugar. Store in clean dry
bottles. Serve as an accompaniment with rice and curries.
Note: The popular
seer fish of Sri Lanka and India is called Spanish mackerel in
Australia. Any firm, dark-fleshed fish will be suitable.
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