Fresh ling fillets with a sauce that is the perfect balance of sweet and sour. The tamarind adds a lovely sour note but doesn’t over power the fish – it’s also only mildly spiced so the kids will love it.
You create the sauce in the frying pan by frying your onions and adding your herbs and spices and tamarind water, then simply add the fish and simmer away for 15 minutes.
Serve with rice and a simple salad, here I’ve served it with shaved cucumber.
Looking for quick healthy main meals? Try a couple of these….
Tamarind and coriander fish
- 2 tablespoons olive oil ,or enough to cover the base of your frying pan
- 1 large onion ,finely chopped
- 4 cloves garlic ,or garlic paste
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon sugar
- 1 large bunch coriander ,finely chopped
- 1 heaped tablespoon tamarind paste
- 500 ml water
- 600 grams ling fillets ,or any firm-fleshed white fish
- rice and shaved cucumber to serve
Add olive oil to a frying along with the onion and cook until tender and the onion begins to colour.
Add flour and cook stirring for a coupe of minutes. Add garlic, turmeric, ground coriander and sugar.
Combine tamarind and water to a bowl an stir to dissolve. Add to the pan and combine. Partially cover and simmer for 15 minutes.
Dice fish into 2 inch sized pieces. Add to pan and spoon some of the sauce over the top. Season well with salt and pepper.
Cover and simmer for 15 minutes or until the fish is cooked through.
If the sauce is still quite runny, remove fish and increase heat to high; reduce until it has thicken a little. About 5 minutes.
Serve wth rice and a simple salad of shaved cucumber
Loosely based on a recipe from Sabrina Ghayour’s book Persiana
If you make my tamarind and coriander fish, be sure to take a picture and upload to Instagram with the hashtag #littlebigh so I can check out your creation. xx