Business Fit Magazine March 2019 Issue 1 | Page 68

Spice It Up
Method:
1 . Heat oil in the pan on medium heat
When hot add mustard seeds until they
pop.
2 . Add the garlic, ginger and onion
3 .
Fry until onions soften - about 3-4
minutes
4 .
Stir in Tumeric, Chiili and Coriander
powder and cook for about 2-3 minutes,
turn the heat to a low flame.
5 .
Add water, coconut milk and tamarind
paste.
6 .
When sauce is boiling add in the fish,
cover and cook for about 5 mins.
7 . Once done, sprinkle with coriander.
What is Tamarind?
Tamarind is a seed pod from native African trees which are extremely tall. They are used
in South Asian and Indian cooking to flavour curries. It is a fruit that is shaped like a
long bean in which a sour pulp containing seeds is processed to make a paste. It has a
delicious tangy flavour and the name describes it as "Dates of India"
As most ancient foods do, tamarind has a long history of medicinal uses. Many involve
easing stomach discomfort, aiding digestion. Tamarind preparations are used for fevers,
sore throat, rheumatism, inflammation, and sunstroke.
In the Bahamas, large but still unripe tamarind fruits called "swells" are roasted in coals
until their skins burst open. The sizzling pulp is then dipped in wood ashes and eaten as
a quick snack.
Sarah Ali Choudhury, is an award-winning Indian food expert, TV
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chef and food columnist. Sarah is passionate about sharing the joys of
Indian cuisine – whether through TV, radio or print media, live cooking
demonstrations, social media or bespoke teaching.