Mustard-Crusted Fish with Tamarind Glaze

Crisp fish fillets coated in toasted mustard seeds and bathed in a sweet-tart tamarind sauce.

Cuisine: Bengali

Category: Seafood

Prep: 15 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 4 (6 oz each) fish fillets
• 1/4 cup all-purpose flour
• 1 tablespoon mustard seeds
• 2 tablespoons coconut oil
• 1/4 cup tamarind paste
• 1/4 cup water
• 2 tablespoons palm sugar
• 1 teaspoon red chili powder
• 1/2 teaspoon cumin
• 2 tablespoons chopped cilantro

Instructions

1. Step 1: Pat 4 fish fillets dry with paper towels, then dredge in 1/4 cup all-purpose flour, shaking off excess.
2. Step 2: Heat 2 tablespoons coconut oil in a skillet over medium heat. Add 1 tablespoon mustard seeds and cook for 1 minute until they pop, then add 1/2 teaspoon cumin and cook for 30 seconds.
3. Step 3: Place floured fish fillets in the skillet and cook for 4-5 minutes per side until golden and crispy. Remove and set aside.
4. Step 4: Add 1/4 cup tamarind paste and 1/4 cup water to the skillet, stirring to dissolve. Add 2 tablespoons palm sugar and 1 teaspoon red chili powder, then simmer for 3-4 minutes until thickened.
5. Step 5: Return fish to skillet, coating with sauce, and cook for 1 more minute. Garnish with 2 tablespoons chopped cilantro before serving.