Tamarind-Vinegar Fish with Tomato and Chili

Firm white fish simmers in a sharp tamarind-vinegar sauce with tomatoes, garlic, and dried chili heat. It echoes Vinegar After the Monsoon, when shipboard vinha d’alhos met New World chilies in a Goan kitchen after the rains.

Serves 4

Estimate for one serving

• 495 cal
• 8.8g protein
• 27.5g carbs
• 5.8g fat
• 4g fiber

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Ingredients

• 1 1/2 pounds firm white fish fillets
• 2 tbsp tamarind paste
• 3 tbsp red wine vinegar
• 6 garlic cloves
• 4 dried red chilies
• 1 tsp mustard seeds
• 1 tsp ground cumin
• 3 ripe tomatoes
• 1 medium onion
• 1 tsp salt
• 12 fresh curry leaves

Instructions

1. 1Cut the fish into 2-inch pieces and season lightly with salt; set aside.
2. 2In a wide skillet heat coconut oil over medium heat, add mustard seeds and let them pop, then add thinly sliced onion, crushed garlic, dried red chilies, and curry leaves; cook until the onion softens.
3. 3Stir in chopped tomatoes, tamarind paste, red wine vinegar, cumin, and salt; simmer 5 minutes until the tomatoes break down into a thick sauce.
4. 4Add the fish pieces in a single layer, spoon sauce over them, cover, and cook gently for 6-8 minutes until the fish flakes easily.
5. 5Remove from heat, rest 2 minutes, and serve hot with plain rice.