Alaska Black Cod Poached in Spiced Tamarind Sauce (India)

Ingredients	Amount
Oil	2 Tbsp.
Mustard seeds	¼ tsp.
Fenugreek seeds	1/8 tsp.
Dried red pepper	1 ea.
Curry leaves	1 ea.
Onion, finely chopped	1 cup
Salt and pepper	to taste

for spice mixture:
Coriander, ground	1 Tbsp.
Cumin, ground	½ tsp.
Cayenne pepper	1/8 tsp.
Turmeric	1/8 tsp.
Black pepper, ground	1/8 tsp.

Serrano chile, split lengthwise	1 ea.
Ginger, sliced 1/8 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.

Alaska Black Cod	2 lb.
Salt and pepper	to taste

Method

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.
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.
Reduce heat to medium; add spice mixture, serrano chile, ginger, and ¼ cup water. Fry 2 to 3 minutes, stirring constantly.
Strain tamarind water mixture, reserving the liquid.
Add reserved tamarind juice, coconut milk and 1/3 cup water; stir to combine thoroughly. Simmer about 2 to 5 minutes. Season with salt.
Cut cod into 2-in. strips. Season to taste with salt and pepper; set aside.
Add fish pieces to the pan in a single layer—do not stack. 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.
Fish will be very tender; transfer carefully to a serving dish, pour remaining sauce over.

Yields 10 servings

Basmati Rice, Green Beans with Popped Mustard Seeds and Coconut

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