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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
    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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