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Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings
Cook Time:40 mins
Cook Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupswater1 ½tablespoonstamarind paste or concentrate (see Tip)2tablespoonspeanut oil¾cupsliced shallots3clovesgarlic, chopped2tablespoonschopped fresh ginger½teaspoonmustard seeds1tablespoonchili powder1tablespoonground coriander2teaspoonsground cumin2teaspoonsground turmeric8ouncesfresh okra (about 4 cups), trimmed1-2 serrano chiles, stemmed and halved lengthwise1teaspoonbrown sugar¾teaspoonsalt2medium tomatoes, cut into wedges1 ¼poundscod or mackerel, cut into 4 portions
Cook Mode(Keep screen awake)
Ingredients
2cupswater
1 ½tablespoonstamarind paste or concentrate (see Tip)
2tablespoonspeanut oil
¾cupsliced shallots
3clovesgarlic, chopped
2tablespoonschopped fresh ginger
½teaspoonmustard seeds
1tablespoonchili powder
1tablespoonground coriander
2teaspoonsground cumin
2teaspoonsground turmeric
8ouncesfresh okra (about 4 cups), trimmed
1-2 serrano chiles, stemmed and halved lengthwise
1teaspoonbrown sugar
¾teaspoonsalt
2medium tomatoes, cut into wedges
1 ¼poundscod or mackerel, cut into 4 portions
DirectionsCombine water and tamarind in a small bowl.Heat oil in a large skillet over medium heat. Add shallots, garlic, ginger and mustard seeds; cook, stirring often, until the shallots have softened, 3 to 5 minutes. Add chili powder, coriander, cumin and turmeric; cook, stirring, until fragrant, 1 to 2 minutes. Add the tamarind mixture, okra, chiles, brown sugar and salt. Bring to a simmer. Cover and cook until the okra is tender, 6 to 8 minutes.Add tomatoes and stir to combine. Add fish, submerging the pieces in the liquid as much as possible. Return to a simmer. Cover and cook until the fish is opaque in the center, 3 to 5 minutes.TipsSticky, sour tamarind paste, or concentrate, is made from the pulp of seedy tamarind tree pods. It’s one of the main ingredients in Worcestershire sauce and a key flavor in many Southeast Asian curries as well as Pad Thai. Typically sold in a jar, it keeps indefinitely in your fridge. If you can only find the type sold in blocks, for this recipe “massage” it into the water in Step 1, then strain it before adding it to the pan.Originally appeared: EatingWell Magazine, March/April 2016
Directions
Combine water and tamarind in a small bowl.Heat oil in a large skillet over medium heat. Add shallots, garlic, ginger and mustard seeds; cook, stirring often, until the shallots have softened, 3 to 5 minutes. Add chili powder, coriander, cumin and turmeric; cook, stirring, until fragrant, 1 to 2 minutes. Add the tamarind mixture, okra, chiles, brown sugar and salt. Bring to a simmer. Cover and cook until the okra is tender, 6 to 8 minutes.Add tomatoes and stir to combine. Add fish, submerging the pieces in the liquid as much as possible. Return to a simmer. Cover and cook until the fish is opaque in the center, 3 to 5 minutes.TipsSticky, sour tamarind paste, or concentrate, is made from the pulp of seedy tamarind tree pods. It’s one of the main ingredients in Worcestershire sauce and a key flavor in many Southeast Asian curries as well as Pad Thai. Typically sold in a jar, it keeps indefinitely in your fridge. If you can only find the type sold in blocks, for this recipe “massage” it into the water in Step 1, then strain it before adding it to the pan.
Combine water and tamarind in a small bowl.
Heat oil in a large skillet over medium heat. Add shallots, garlic, ginger and mustard seeds; cook, stirring often, until the shallots have softened, 3 to 5 minutes. Add chili powder, coriander, cumin and turmeric; cook, stirring, until fragrant, 1 to 2 minutes. Add the tamarind mixture, okra, chiles, brown sugar and salt. Bring to a simmer. Cover and cook until the okra is tender, 6 to 8 minutes.
Add tomatoes and stir to combine. Add fish, submerging the pieces in the liquid as much as possible. Return to a simmer. Cover and cook until the fish is opaque in the center, 3 to 5 minutes.
Tips
Sticky, sour tamarind paste, or concentrate, is made from the pulp of seedy tamarind tree pods. It’s one of the main ingredients in Worcestershire sauce and a key flavor in many Southeast Asian curries as well as Pad Thai. Typically sold in a jar, it keeps indefinitely in your fridge. If you can only find the type sold in blocks, for this recipe “massage” it into the water in Step 1, then strain it before adding it to the pan.
Originally appeared: EatingWell Magazine, March/April 2016
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Nutrition Facts(per serving)240Calories8gFat21gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
