1 1/2 tb Canola or olive oil 1/2 ts Sugar
2 c Onion; minced Salt to taste
-pref sweet onions 1 1/4 lb Fish fillets *
1 tb Garlic; minced -cut into 1″ strips
1 ts Jalape?o pepper 1/2 ts Tamarind concentrate
-cored, seeded and minced -mixed with
-or to taste 2 ts Water OR
1/2 ts Ground cumin 2 ts Lemon juice
1/4 ts Turmeric Basil or parsley; chopped
3/4 c Vegetable broth -to garnish
* catfish, trout, shrimp or salmon
Heat the oil in a large skillet over medium heat, add the onion and
cook until richly browned, about 20 minutes, stirring often. Add the
garlic and jalape?o and cook for 2 more minutes. Stir in the cumin
and turmeric, followed by the broth, and bring to a boil. Lower the
heat and simmer, covered, 7 to 9 minutes to develop a thick sauce.
Add the sugar and salt, then gently stir in the fish. Simmer,
covered, until the fish is just opaque through (cut into one piece to
test), 8 to 12 minutes longer. Gently stir in the tamarind mixture.
Remove from heat and taste the sauce for seasoning. Serve garnish
with fresh basil or parsley.
Simply Seafood Winter 1995
Yields
2 servings