Tamarind and women have an ultimate bond which goes way back in history but I also like tamarind and if that makes me a woman THAN I'M NOT A WOMAN I'M JUST A MAN WHO LIKES TAMARIND but obviously in recipes.
Tamarind is mostly used in Thai recipes and also some of the south Indian recipes.
Since its fish season, I will demonstrate Thai Tamarind Fish for you guys which basically is fried fish in the famous 'Pad Thai' sauce(well not the authentic but this is my take on the pad thai sauce) which is basically made of three key ingredients "tamarind, fish sauce and palm sugar."
500 grams of fish fillets (big fillets are preferred)
1 cup chicken broth
1 tablespoon sweet chili sauce
1.5 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoon brown sugar
3 tablespoon tamarind paste
1/2 onion diced
4 garlic cloves
2 dried red chilies
2 tablespoon of coriander leaves
1 teaspoon black pepper
1 teaspoon salt
Cornflour to coat the fish
First of all we will make a paste of garlic, onions, coriander and red chili by using a chopper.
Now we will coat the fish with salt, black pepper and cornflour.
Now we will heat oil in a non stick pan and fry the fish until its crisp brown on the outside.
Remember, this method of coating is very light in compared to the egg method so do not expect a very thick layer of flour.
When the fish is fried to the desire crisp take it out on a paper toweled plate.
Time to prepare my version of the Pad Thai sauce.
Heat 2 tablespoon olive oil on medium low heat. Add the paste in the oil and fry it till the garlic starts turning brown.
As soon as the garlic turns brown add chicken stock and give it a stir.
Turn the heat up now and add brown sugar, sweet chili sauce, fish sauce, soy sauce and the tamarind paste.
Heat till you achieve your desired consistency.
Pad Thai Sauce is ready.
Place the fish on a nice plate and pour this sauce over it. Garnish it with red chilies, green onions and coriander. Best eaten with boiled rice.
Ladies and gentlemen, its sweet and it surely is sour. I give you Thai Tamarind Fish.