Fried tamarind fish

Serves 8 Starters and mains

Kolkata  Day2 450

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Ingredients

  • 2tsp ground turmeric
  • 1tsp chilli powder
  • 2tsp white sugar
  • 1tbsp tamarind liquid (see below)
  • 6 ×100g sea mullet cutlets
  • 50ml vegetable oil
  • 4 dried red chillies

Method

Mix the turmeric, 2tsp salt, chilli powder and sugar with enough plain water to make a thick paste. Add the tamarind liquid and mix. Roll the fish cutlets in the paste until they are thoroughly coated.

Heat the oil in a frying pan, then add the dried chillies. Fry the cutlets over a high heat for 3 minutes or until golden on one side, then flip over and fry the other side for 2 minutes. Serve hot.

Tamarind liquid
The most refined way to use tamarind is to make tamarind liquid, extracting maximum flavour without the coarse, fibrous texture of the pulp. Simmer 1 part tamarind pulp to 3 parts water for 30 minutes or so, then pass pulp and water through a coarse-meshed or conical sieve. Discard fibre and seeds. If the tamarind liquid seems too thick or paste-like, stir in a little extra water. Refrigerate for up to 1 month.

Recipes and photographs taken from Tasting India by Christine Manfield. Photography by Anson Smart (Conran Octopus, £40).
Kolkata  Day2 450
Recipes and photographs taken from Tasting India by Christine Manfield. Photography by Anson Smart (Conran Octopus, £40).

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