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FISH TEMPERADE
  • 1 cup assorted shellfish, cleaned
  • 1 tbsp oil
  • 3 dried red chillies or peppers
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 cup grated coconut
  • 2 large onions, chopped
  • 6 flakes garlic, chopped
  • A small piece of ginger, chopped
  • 3 tbsp tamarind pulp
  • 1 tsp sugar
  • ½ tsp turmeric powder
  • Salt to taste
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    1. Heat oil on medium flame and sauté the chillies, coriander and cumin seeds till they crackle.
    2. Remove from heat. Grind the coconut, onion, garlic and ginger to make a fine paste.
    3. Sauté the paste of ground coconut and spices in oil.
    4. Stir-fry for one minute by adding water.
    5. Add the tamarind pulp, sugar, turmeric powder and salt to taste.
    6. Add the fish and cook till the sauce get thickens.
    		 
     

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