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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the chile powder, turmeric, coconut and coriander in a small dish. | 2. Place a cast-iron pan over medium high heat, add the sesame seeds, and stir and cook until they start to jump and emit a roasted aroma. | 3. Remove the pan from the heat and immediately add the combined spices from Step 1. | 4. Roast and stir the spices, off the heat, for another minute. | 5. Empty the roasted spices in to a bowl, allow to cool, then grind in batches until a fine texture (some of the sesame seeds may remain whole – do not worry about this). | 6. In a large frying pan, add oil to a depth of 1/8” and heat over medium-high heat. | 7. When hot, add the onions and stir and saute 10 to 12 minutes until reddish brown, reducing the heat as necessary. | 8. Remove onion from pan, ensuring as much oil as possible remains in the pan, and drain on kitchen paper. | 9. Reserve 3 tablespoons of the oil. | 10. Place the fried onions, along with the peanut butter, ginger, garlic, 2 tablespoons of tamarind paste, the salt. | 11. and 1 cup of hot water into a blender, and blend until smooth. | 12. Run a spatula down the sides of the blender, stir, then blend briefly again before tasting and add a little extra salt or tamarind as you think fit. | 13. Heat the reserved oil in a large, wide, non-stick pan over medium-high heat. | 14. When hot, add the mustard seeds and cumin, allow the mustard seeds to splutter (just a few seconds) then take the pan off the heat and add the curry leaves and the blended sauce. | 15. Swish the second cup of hot water around in the blender container, then add to the sauce in the pan. | 16. Lightly season the fish on both sides with salt and pepper and slip them gently into the sauce in a single layer. | 17. Simmer gently over low heat until the fish is cooked, about 5 minutes, basting from time to time. | 18. Thin the sauce with a little water if it seems too thick, and season with a little brown sugar as desired. | 19. Note: The sauce can be prepared ahead and frozen or refrigerated until needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red chili powder	1 -2	teaspoon	ground	806.9352	0.0	179.5204	4.5333
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
coconut	2	tablespoons	unsweetened	35.4	1.5230000000000001	0.33299999999999996	3.3489999999999998
coriander	4	teaspoons	ground	21.456	3.9593	0.8906	1.2794
sesame seed	4	ounces		646.38	29.6995	20.1965	54.431999999999995
corn oil peanut				-	-	-	-
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
peanut butter	2	tablespoons		188.48	6.9024	7.6992	15.9808
ginger	2	inches	peeled chopped	-	-	-	-
garlic	2	cloves	peeled chopped	8.94	1.9836	0.3816	0.03
tamarind paste	2	tablespoons		806.9352	0.0	179.5204	4.5333
salt	1	teaspoon		-	-	-	-
hot water	2	cups		0.0	0.0	0.0	0.0
brown mustard seed	1	teaspoon		806.9352	0.0	179.5204	4.5333
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
curry leaf	10 -15			806.9352	0.0	179.5204	4.5333
white fish fillet	2	lb	cut firm	806.9352	0.0	179.5204	4.5333
brown sugar	1 -2	teaspoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.