Tamarind Fish

Ingredients

• four or five pounds of good fish
• a pound of dried tamarind
• about two quarts of boiling vinegar
• three ounces of dried red chillies
• two ounces of garlic
• a tablespoonful of saffron or turmeric powder

Method

1. 1

   Scale, clean, and cut the fish into inch-thick slices.

2. 2

   Rub with salt and let stand for a day.

3. 3

   Dry and expose to air for several hours.

4. 4

   Plunge tamarind into boiling vinegar, mash, and extract juice.

5. 5

   Grind chillies and garlic with vinegar into a paste, mix with tamarind juice.

6. 6

   Souse fish in the mixture and store in bottles.

7. 7

   To eat, fry in ghee or butter.

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 3. The excerpt below is the record exactly as published.

Tamarind Fish. — Take four or five pounds of good fish (salmon or cod are the best for the purpose in this country), scale, clean, and cut into inch-thick slices. Rub each piece well with salt, and let the whole stand for a day, or even longer. Then dry with a cloth, and place on 8 ANGLO-INDIAN COOKERY. a clean disli exposed to the air for several hours, turning the fish occasionally. Take a pound of dried tamarind, plunge it into boiling vinegar (about two quarts), and having mashed it well, extract the juice, which should be of the consistency of pulp. Take three ounces of dried red chillies, and two ounces of garlic ; grind both with vinegar into a paste. Add a tablespoonful of saffron or turmeric powder

Cook this with the app: pantry check, scaling, and the assistant.