Tamarind and turmeric give a warm, tangy flavor, and coconut milk adds richness to this vibrant sauce for fish. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Ingredients
Method
In a large skillet or wok, heat oil over medium heat.
Add onion, garlic and salt; cook until very tender, 6 to 7 minutes.
Stir in turmeric and chile flakes and cook, stirring, 30 seconds.
Meanwhile, dissolve tamarind paste in 1 cup hot water. Strain out and discard any seeds or stems.
Add liquid to the skillet and stir to mix well.
Carefully transfer mixture to a blender and pulse until just chopped.
Return liquid to the skillet.
Add coconut milk and bamboo shoots and bring to a boil.
Add fish fillets, skin side down. Spoon sauce over fillets, reduce heat to medium-low, cover and simmer 15 minutes or until fish is opaque throughout.
Garnish with basil.
Nutritional Info
Serving Size
Calories
290
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.