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Samak Maqli bil Tamar Hindi
Omani Fried Fish with Tamarind Sauce
Crispy fried fish fillets coated in a flavorful spice mix, served with a tangy and slightly sweet tamarind sauce, a popular Omani coastal dish.
🧂 Ainekset
- 600 g White fish fillets(such as kingfish, snapper, or cod, cut into serving pieces)
- 0.5 cup All-purpose flour
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(or to taste)
- Vegetable oil(for frying)
- 0.25 cup Tamarind paste
- 0.5 cup Water
- 2 tablespoons Brown sugar(or to taste)
- 2 cloves Garlic(minced)
- 1 teaspoon Ginger(grated fresh)
- 0.25 teaspoon Chili flakes(optional)
- Fresh cilantro(chopped, for garnish)
👨🍳 Ohjeet
- 1
In a shallow dish, combine the all-purpose flour, turmeric, coriander, cumin, garlic powder, salt, and black pepper. Mix well.
- 2
Pat the fish fillets dry with paper towels. Dredge each piece of fish in the seasoned flour mixture, ensuring it's evenly coated. Shake off any excess.
- 3
Heat about 1-2 inches of vegetable oil in a large skillet or frying pan over medium-high heat until shimmering.
- 4
Carefully place the coated fish fillets into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
- 5
Fry the fish for about 3-5 minutes per side, or until golden brown and cooked through. The exact time will depend on the thickness of the fillets.
- 6
Remove the fried fish from the skillet and place on a wire rack or paper towels to drain excess oil.
- 7
While the fish is frying, prepare the tamarind sauce. In a small saucepan, combine tamarind paste, water, brown sugar, minced garlic, grated ginger, and chili flakes (if using).
- 8
Bring the sauce to a simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes. Taste and adjust sweetness or tanginess as needed.
- 9
Serve the crispy fried fish immediately, drizzled with the tamarind sauce. Garnish with fresh chopped cilantro.
💡 Ammattilaisvinkit
- ✓Ensure the oil is hot enough before adding the fish to achieve a crispy coating. If the oil is not hot enough, the fish will absorb too much oil.
- ✓Do not overcook the fish, as it can become dry. It should flake easily with a fork.
- ✓The tamarind sauce can be made ahead of time and reheated gently.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Marinate the fish in a mixture of lemon juice, garlic, and spices for 15-20 minutes before dredging for extra flavor.
- Add a pinch of cayenne pepper to the flour mixture for a spicier coating.
- Serve with a side of steamed rice or a fresh salad.