👨‍🍳 作り方

1. 1

   In a bowl, mix the tamarind paste with water. Stir well and let it sit for 10 minutes, then strain to remove any seeds or fibers, reserving the liquid.

2. 2

   Season the fish fillets with salt and pepper.

3. 3

   Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Sear the fish fillets for 2-3 minutes per side until lightly golden. Remove the fish from the skillet and set aside.

4. 4

   In the same skillet, add the remaining 1 tbsp of oil. Add the chopped onion and sauté until softened, about 5 minutes.

5. 5

   Add the minced garlic and grated ginger, and cook for another minute until fragrant.

6. 6

   Stir in the diced tomatoes, coriander powder, turmeric powder, and chili flakes. Cook for 3-4 minutes until the tomatoes start to break down.

7. 7

   Pour in the strained tamarind liquid. Add the brown sugar or honey, and stir to combine. Bring the sauce to a simmer and cook for 5-7 minutes, or until it thickens slightly.

8. 8

   Return the fish fillets to the skillet, nestling them into the sauce. Spoon some sauce over the fish. Cover and simmer gently for 5-8 minutes, or until the fish is cooked through.

9. 9

   Garnish with fresh coriander and serve hot, typically with plain rice.