Sweet N’ Spicy Fish

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

2 red chiles
1 tsp turmeric
5 black peppercorns
1 tsp coriander seeds
1 onion, finely chopped
4 garlic cloves, finely chopped
1 Tbsp finely grated fresh ginger
1 heaped tsp tamarind paste (without the seeds)
1 tsp brown sugar
1/4 tsp salt
2 Tbsp vegetable oil, plus more for frying
4 x 6 oz firm white fish fillets

Instructions:

Using a mortar and pestle or a blender, grind all the spices, onion, garlic, ginger, tamarind, sugar, salt and oil.Process until it forms a smooth paste.

Marinate the fish in this paste for a couple of hours in the fridge. If you’re short for time, a half hour will still be fine, but longer is better.

Heat some extra oil in a fry pan over a medium heat and fry the fish for about 4 minutes on each side, or until cooked through.

Serves 4.

From linno-yum.blogspot.com