Fish With Tamarind & Potatoes
Equipment
Ingrediënten
- 100 g dried tamarind pulp
- 300 ml warm water
- 2 tablespoons olive oil
- 1 onion halved and sliced
- 1,5 fresh chillies deseeded and finely sliced
- 4 garlic cloves chopped
- 1 teaspoon cumin seeds
- 10 small new potatoes peeled
- 2 teaspoons ground turmeric
- 1 teaspoon ground fenugreek
- 400 g plum tomatoes can
- 1½ teaspoons sugar
- 1 kg fish steaks such as sea bream or sea bass
- small bunch coriander coarsely chopped
- sea salt and black pepper
Instructies
- Soak the tamarind pulp in a bowl with the measurement water for 20 minutes.
- Squeeze the tamarind pulp in your hand to separate the pulp from the seeds and stalks, then strain the pulp through a sieve.
- Reserve the strained pulpy liquid.
- Heat the oil in the base of a tagine or heavy-based saucepan over a medium heat, stir in the onion, chilli, garlic and cumin seeds and cook for 3 minutes to let the flavours mingle.
- Toss in the potatoes and cook for a further 3 minutes.
- Stir in the powdered spices, tomatoes and sugar and pour in the tamarind water.
- Bring to the boil, then reduce the heat, cover and cook gently for 15–20 minutes.
- Season with salt and pepper.
- Place the fish steaks in the tagine or saucepan, re-cover and cook the fish gently for 15 minutes.
- Stir in half the coriander, garnish with the remaining coriander and serve with a salad, if liked.
Notes / Tips / Wine Advice:
For prawns with tamarind,
soak and strain the tamarind as for Fish with tamarind & potatoes. Heat the oil in the base of a tagine or heavy-based saucepan, stir in the onion, garlic and cumin and cook for 3 minutes. Toss in 700 g prawns, washed and deveined, and cook for 3 minutes, then pour in the tamarind water. Cover and cook gently for 10 minutes to allow the flavours to mingle. Garnish with the coriander and serve.--------------------------------------------------------------------------------------------------
