Zain’s Tamarind & Chili Tilapia and Veggies
One of the most unique and delicious flavours from my culture has to be tamarind, a sweet and tangy sauce made from the tamarind fruit that is used as a chutney or marinade for many dishes. It gives a complexity to the most basic of meals and I love to use it as a clean sauce for fish and vegetables alike.
You can purchase tamarind at most stores these days in ready made sauces but be aware of added sugars and salt as this is often the case. Aly’s makes a great version with added dates (I count it as a fruit) and/or you can pick up the sour paste, blend it with water and create your own delicious sauce.
1 Tsp Coconut Oil
3 Tbsp Tamarind Sauce (divided)
Pinch Himalayan Crystal Salt
1’ Ginger (minced)
1/8 Tsp Coriander Powder
1/8 Tsp Cumin Powder
1/8 Tsp Curry Powder
1/16 Tsp Sambal Oelek OR Chilli Powder
1 Tsp Honey
1 Cup Broccoli
1/2 Cup Cauliflower
1/4 Red Pepper
1/4 Red Onion
1 Tbsp Cashews
1. Marinate fish in 1/2 tamarind sauce, ginger and spices (I marinate overnight but 30 minutes is fine)
2. In a grill pan, add coconut oil and heat until it begins to pop. Reduce heat and saute vegetables until half way cooked then add marinated fish. Cover and cook on medium heat for 5-6 minutes.
3. Uncover and flip fish and stir veggies then add remaining tamarind sauce, honey, and cashews and mix well.
4. Serve warm with a squeeze of lime. This dish is wonderful over brown rice as well.