Spicy Fish with Tamarind Sauce
Dive into the bold and tangy flavors of Spicy Fish with Tamarind Sauce, a show-stopping dish that's perfect for spice lovers and fans of Southeast Asian cuisine. This recipe features tender, golden-seared fish fillets—such as tilapia, snapper, or cod—infused with a medley of aromatic spices, including turmeric, chili powder, and ground cumin. The rich and zesty tamarind sauce, made with coconut oil, garlic, ginger, and green chilies, perfectly balances tanginess with a hint of sweetness. Finished with a garnish of fresh cilantro and a squeeze of lime, this dish pairs beautifully with steamed rice or warm flatbreads. Ready in just 40 minutes, it’s a quick yet flavorful meal that promises a delicious fusion of spice and tang in every bite.
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Recipe Information
Ingredients
- 4 pieces Fish fillets (tilapia, snapper, or cod)
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder
- 2 tablespoons Tamarind paste
- 1 cup Water
- 4 pieces Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 pieces Shallots, finely sliced
- 2 pieces Green chilies, slit lengthwise
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 3 tablespoons Coconut oil (or any cooking oil)
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lime wedges, for serving
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels.
Season both sides of the fish with 1/2 teaspoon of salt, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of chili powder. Let it marinate for 10 minutes.
In a small bowl, mix the tamarind paste with 1 cup of water to create a thin, tangy tamarind liquid. Set aside.
Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Once hot, gently place the fish fillets in the skillet. Sear them for 3-4 minutes on each side until golden brown and lightly crispy. Remove and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the minced garlic, ginger, and sliced shallots. Sauté for 2-3 minutes until fragrant and slightly golden.
Add the slit green chilies, ground cumin, ground coriander, and the remaining 1/2 teaspoon of turmeric powder and chili powder. Stir for 30 seconds to toast the spices.
Pour the prepared tamarind liquid into the skillet. Add the remaining 1/2 teaspoon of salt and the sugar. Stir to combine and let the sauce simmer for 5 minutes to reduce slightly.
Carefully return the seared fish fillets to the skillet, spooning the sauce over the top. Let the fish simmer in the sauce for another 5 minutes to absorb the flavors.
Remove the skillet from the heat and garnish with freshly chopped cilantro.
Serve the spicy fish with tamarind sauce immediately, accompanied by lime wedges, steamed rice, or flatbreads for a complete meal.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2665 mg | 116% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 28.0 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 168 mg | 13% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2206 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
