• Alaska Black Cod Poached in Spiced Tamarind Sauce (India)

    Ingredients

    Yields 10 servings

    • Ingredients
      Amount
    • Alaska Black Cod
      2 lb.
    • Salt and pepper
      to taste
    • Tamarind Sauce
      enough to nearly submerge fish

    Spiced Tamarind Sauce (India)

    Yields 10 servings

    • Ingredients
      Amount
    • Oil
      2 Tbsp.
    • Mustard seeds
      ¼ tsp.
    • Fenugreek seeds
      ⅛ tsp.
    • Dried red pepper
      1 ea.
    • Curry leaves
      1 ea.
    • Onion, finely chopped
      1 cup
    • Salt and pepper
      to taste

    For spice mixture

    • Ingredients
      Amount
    • Coriander, ground
      1 Tbsp.
    • Cumin, ground
      ½ tsp.
    • Cayenne pepper
      ⅛ tsp.
    • Turmeric
      ⅛ tsp.
    • Black pepper, ground
      ⅛ tsp.
    • Serrano chile, split lengthwise
      1 ea.
    • Ginger, sliced ⅛ in. thick
      2 slices
    • Water
      ¼ cup and 1/3 cup
    • Tamarind pulp
      1 ½ Tbsp., rehydrated in ½ cup water
    • Coconut milk
      ½ cup
    • Salt
      1 ¼ tsp.

    Method

    1. Cut cod into 2-in. strips. Season to taste with salt and pepper; set aside.
    2. Bring Tamarind Sauce to a simmer in a large frying pan, heat the oil over medium high heat.
    3. Add fish pieces to the pan in a single layer — do not stack. The sauce should nearly cover the pieces of fish. Spoon sauce over pieces and continue simmering until fish is opaque, about 4 to 5 minutes, gently turning pieces over if necessary. Taste for salt.
    4. Fish will be very tender; transfer carefully to a serving dish, pour remaining sauce over.

    Spiced Tamarind Sauce (India)

    1. In a large frying pan, heat the oil over medium high heat. Add mustard seeds, fenugreek seeds, dried red pepper and curry leave; cover and cook until the mustard seeds begin to pop.
    2. Uncover, add onion and fry over medium-high heat until the edges of the onions are nicely browned. Season with salt and pepper to taste.
    3. Reduce heat to medium; add spice mixture, serrano chile, ginger, and ¼ cup water. Fry 2 to 3 minutes, stirring constantly.
    4. Strain tamarind water mixture, reserving the liquid.
    5. Add reserved tamarind juice, coconut milk and ⅓ cup water; stir to combine thoroughly. Simmer about 2 to 5 minutes. Season with salt.