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Indonesian-Style Fish with Tamarind-Turmeric Sauce

Serves 4
Time 25 min
Tamarind and turmeric give a warm, tangy flavor, and coconut milk adds richness to this vibrant sauce for fish. Inspired by Whole Planet Foundation® microcredit client recipes.
Ingredients
  • 1 tablespoon canola oil
  • 1 yellow onion coarsely chopped
  • 2 cloves garlic minced
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon crushed red chile flakes
  • 4 teaspoons tamarind paste
  • 1/2 cup coconut milk
  • 1 (8-ounce) can bamboo shoots drained
  • 4 (6-ounce) fillets red snapper, grouper, rockfish or barramundi skin on
  • 1/3 cup fresh basil thinly sliced
Method

In a large skillet or wok, heat oil over medium heat. Add onion, garlic and salt; cook until very tender, 6 to 7 minutes. Stir in turmeric and chile flakes and cook, stirring, 30 seconds. Meanwhile, dissolve tamarind paste in 1 cup hot water. Strain out and discard any seeds or stems. Add liquid to the skillet and stir to mix well.

Carefully transfer mixture to a blender and pulse until just chopped. Return liquid to the skillet. Add coconut milk and bamboo shoots and bring to a boil. Add fish fillets, skin side down. Spoon sauce over fillets, reduce heat to medium-low, cover and simmer 15 minutes or until fish is opaque throughout. Garnish with basil.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 tablespoon canola oil
  • 1 yellow onion coarsely chopped
  • 2 cloves garlic minced
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon crushed red chile flakes
  • 4 teaspoons tamarind paste
  • 1/2 cup coconut milk
  • 1 (8-ounce) can bamboo shoots drained
  • 4 (6-ounce) fillets red snapper, grouper, rockfish or barramundi skin on
  • 1/3 cup fresh basil thinly sliced