This should be cooked in something like a cast-iron skillet. But I don't have one so I use what's pictured here. It's not ideal, but it works. Since you probably have a skillet or frying pan, it's not a big deal.
I'm not picky about what fish you use for this. I generally use tilapia because I can get it in fillets here. I could buy a whole live fish, but I'm not there yet.
This is really quick and easy. It can also be baked at 400 degrees for about 8 minutes instead of covered and simmered at the end. I simmer because it takes longer for the oven to heat up than the actually cooking time. And baking makes the house hotter.
I always serve this with rice. The cucumbers I'll hopefully post tomorrow are really good with it too.
Here's what you'll need:
1 tablespoon tamarind paste
Oil- use what you have- you can use just a little, or more if you like
One large chopped onion
3-4 cloves garlic, chopped
1 tsp turmeric (you can use other spices too, or a mix- some options are cumin or curry powder)
3/4 tsp salt
1 pound fish fillets
|And put it in a couple tablespoons of hot water. The hotter the water, the quicker it will soften. You can stick in in the microwave for a bit if you're in a rush or if you forgot to get it softening soon enough.|
|Heat the oil and add the onions and cook for a few minutes.|
|The garlic is beautiful and fresh here again. Here's what it looks like when I buy it now.|
|And there are the fresh cloves. It's so much easier to peel recently-picked garlic because the skins are soft. Chop up the garlic.|
|When the onions have cooked for a few minutes, add the garlic with the turmeric or other spices.|
|And cook for a couple more minutes. It'll stick more at this point, so pay attention.|
|Thinly slice one of your tomatoes so you have 4-6 slices.|
|Set the slices aside and dice the rest of the tomatoes.|
|And add them to the onions after they've cooked a few more minutes.|
|It's time to add the tamarind when you add the tomatoes. Here's how. You see the paste has softened quite a bit. Hold a fine strainer or sieve over your pot.|
|And dump the tamarind.|
|Use a spoon to mash the paste. Keep mashing till you just have stringy stuff and seeds.|
|Most of the tamarind will end up on the bottom of your strainer, so don't forget to scrape that off.|
|Add the salt, then stir and simmer for a few minutes to let the tomatoes cook down a bit.|
|Then lay your fish over the top.|
|And sprinkle with salt and red pepper.|
|Lay the tomato slices over the top (if you're using a frying pan, you'll want more slices), then cover and simmer for about 10 minutes, or till the fish is just cooked.|