½ teaspoon turmeric
¼ teaspoon salt
A pinch chili powder
4 boneless halibut filets ( about 3 ¼ ounces) skinned
2 tablespoons tamarind pulp
A handful cilantro leaves
2 inch piece gingerroot peeled and chopped
4 garlic cloves
2 green chilies, chopped
1 teaspoon ground cumin
2 tablespoons peanut oil
Scatter the salt, turmeric, and chili powder above the halibut and put aside
Put the pulp of the tamarind in a small bowl, cover with boiling water, allow to stand 10 minutes. Use a wooden spoon to smooth the pulp and disburse the seeds and fibers, then drain using a nylon strainer into a bowl, smoothing with the back of the spoon to remove as much juice as possible. Remove the pulp, stir ¼ cup water into the juice, and put aside.Put aside a few cilantro leaves. Chop leftover ones and put them in a blender with the ginger, chilies, cumin, garlic and ½ cup water. Blend until the mixture forms a coarse, watery paste.
Heat the oil in a large skillet over medium heat. Include the fish, fry 3 to 4 minutes, turn once, until lightly browned, take out of the pan and put aside.
Add the cilantro paste to the oil remaining in the pan and simmer about 3 minutes, stir occasionally, droplets of oil will appear on the surface.
Transfer the tamarind juice into the pan. Simmer 1 more minute. Pack warm in a heated lunch tote.
Cuisine Writer
