Tamarind | Saveur

Persian Tamarind-Stuffed Fish

Louisa Shafia — Mon, 18 Mar 2019 22:36:34 +0000

Matt Taylor-Gross

A luxurious whole fish preparation flavored with tangy tamarind and fragrant barberries, this festive dish is perfect for Nowruz, the Persian New Year. Find barberries in well-stocked Middle Eastern grocery stores or online.

Featured in “Whole Fish and Herby Eggs Are the Stars of My Nowruz Table.”

Makes: 4

Time: 1 hour 10 minutes

Ingredients

½ cup barberries
6 Tbsp. olive oil, divided, plus more for greasing
1 large onion, thinly sliced
½ cup whole raw almonds, coarsely ground
¼ cup tamarind paste
4 garlic cloves, finely chopped
⅓ cup finely chopped cilantro leaves
⅓ cup finely chopped parsley leaves
⅓ cup finely chopped tarragon leaves
4 trout, cleaned and butterflied
Kosher salt and freshly ground black pepper
Lime wedges, for serving

Instructions

To a small bowl, add the barberries and enough warm water to cover. Set aside to soak for 30 minutes, then drain.
To a large skillet over medium-high heat, add 3 tablespoons of the oil. When it’s hot and shimmering, add the onion and cook until light brown, about 10 minutes. Turn the heat to medium and continue cooking, stirring occasionally, until deep brown, about 30 minutes more.
Meanwhile, position two racks in the upper half of the oven and preheat to 375°F. Grease two baking sheets with oil and set aside.
Add the almonds, tamarind, garlic, and reserved barberries to the onion mixture and cook, stirring occasionally, until fragrant, about 10 minutes. Remove from the heat and stir in the cilantro, parsley, and tarragon.
Divide the trout between the prepared baking sheets and open them up skin-side down. Season with salt and black pepper. Spread about ½ cup of the stuffing from head to tail down one side of each fish and close the other side over the stuffing, tucking in any excess. Brush the skins with the remaining oil. Bake for 15 minutes. Turn the oven to broil and cook until the skins are golden, 3–4 minutes more. Transfer to a platter and serve with lime wedges for squeezing.

The post Persian Tamarind-Stuffed Fish appeared first on Saveur.

Butternut Squash Pakoras

Romy Gill — Wed, 22 Oct 2025 16:43:24 +0000

Tristan deBrauwere

Every squash season, my mum would make pakoras. Sitting on our veranda in Newtown, West Bengal, as the late-afternoon sun painted everything gold, we’d dunk these hot, crispy fritters into chutney (National Tangy Tamarind is a good bet)—or sometimes just good old ketchup—while glasses of steaming chai fogged up in our hands. Outside, my friends’ laughter drifted up to where we sat, eating and drinking, for what seemed like hours. We didn’t need much back then—just the satisfying crunch of these pakoras, the squash’s gentle sweetness, and the feeling that, in our own way, we were celebrating autumn.

Mum used whatever kind of squash the sabziwala (vegetable seller) brought that week. In Punjab, where our family roots lie, pakoras are often made with onions, potatoes, spinach, cauliflower, and eggplant. In West Bengal, where I grew up, squash and pumpkin regularly found their way into the batter. These regional touches taught me something early on: A recipe could be a reflection of a place, a season, and a cook.

Featured in “Frying Up Fall” by Romy Gill in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Order the SAVEUR Selects Stainless Steel 3-Quart Saucepan here.

Makes: 20–24

Time: 39 minutes

Ingredients

One 1-lb. butternut squash, peeled, quartered, seeded, and coarsely grated
1 Tbsp. dried parsley
2 tsp. ground cumin
1½ tsp. crushed red chile flakes
1 tsp. baking soda
1 tsp. ground coriander
1 tsp. granulated garlic
1 tsp. freshly ground black pepper
1 tsp. kosher salt
1 tsp. ground turmeric
1 small red onion, thinly sliced
1½ cups gram flour (from chana dal, not from yellow split peas)
Vegetable oil, for frying
Tamarind chutney, for serving (optional)

Instructions

In a large bowl, toss together the squash, dried parsley, cumin, chile flakes, baking soda, coriander, granulated garlic, black pepper, salt, turmeric, and onion. Using a fine-mesh strainer, sift the gram flour into the bowl and stir to coat. Add 3–6 tablespoons of water, just enough to make a thick, pourable batter.
Into a heavy-bottomed pot fitted with a deep-fry thermometer, pour 3 inches of oil and turn the heat to medium-high. When the temperature reaches 350°F (or when a bit of batter dropped into the oil floats and sizzles), working in batches, drop heaped tablespoonfuls of batter into the oil. Fry, turning occasionally, until crisp and browned, 3–4 minutes per batch. (Bring the oil back up to temperature between batches.) Transfer fritters to a paper towel-lined plate to drain. Serve hot with tamarind chutney if desired.

The post Butternut Squash Pakoras appeared first on Saveur.

Sri Lankan Fish Curry With Eggplant and Okra

Joyce and Kamala Kutty — Thu, 01 Aug 2024 03:18:32 +0000

Photo: Murray Hall • Food Styling: Pearl Jones

Brimming with fragrant aromatics and hearty vegetables such as eggplant, okra, and tomatoes, this curry recipe from knifemaker Joyce Kutty’s mother Kamala is a reflection of her Tamil family’s migration to Sri Lanka from the southern tip of India.

Use a meaty fish that will hold its shape during cooking—the Kutty family is partial to mackerel—and be sure to ladle with care when serving so the chunks of fish don’t disintegrate into the curry. Look for fish curry masala and ginger-garlic paste online or at your local South Asian grocery store. If you can’t find ginger-garlic paste, sub in equal parts finely chopped garlic and ginger.

Featured in “Meet the Knifemaker Inspired by South Asian and New England Fishing Traditions” by Shane Mitchell.

Order the SAVEUR Selects Enameled Cast Iron Casserole 5-Quart Dutch Oven here.

Makes: 4–6

Time: 50 minutes

Ingredients

1 Tbsp. tamarind pulp or 1½ Tbsp. tamarind paste
One 13-oz. can full-fat coconut milk (1½ cups)
Kosher salt
4 Tbsp. vegetable oil
3 Tbsp. fish curry masala
1 Tbsp. ground coriander
1½ tsp. black mustard seeds
1½ tsp. cumin seeds
1½ tsp. fennel seeds
1 tsp. fenugreek seeds
12 fresh curry leaves (or substitute thawed frozen)
2 small green chiles, such as jalapeños or serranos, seeded and thinly sliced (optional)
2 medium onions, thinly sliced (2 cups)
3 Tbsp. ginger-garlic paste
½ lb. eggplant (1–2 small), cut into ½-in.-thick wedges (2¼ cups)
4 oz. okra, stems removed and cut into 2-in. pieces (1 packed cup)
3 small tomatoes, quartered (2 cups)
2 lb. meaty fish, such as bluefish, cod, mackerel, or salmon, cut into 3-in. pieces
3 Tbsp. coarsely chopped cilantro leaves and tender stems, for garnish
Steamed rice, dosas, or naan, for serving

Instructions

In a medium bowl, soak the tamarind pulp in ¼ cup of warm water until soft, 10–15 minutes. Add enough additional water to measure 2½ cups, then discard the pulp and any seeds. If using tamarind paste, stir it together with 2½ cups of water in a medium bowl.
Stir in the coconut milk, season to taste with salt, and set aside.
To a medium pot over medium-high heat, add the oil. When it’s hot and shimmering, add the fish curry masala, coriander, black mustard, cumin, fennel, and fenugreek, and cook until fragrant, 1–2 minutes. Add the curry leaves and cook until they sputter, about 30 seconds. Add the green chiles (if desired) and onions and cook, stirring occasionally, until the onions are soft and translucent, 5–7 minutes. Add the ginger-garlic paste and continue cooking, stirring occasionally, until fragrant and lightly golden, 2–3 minutes more.
Add the reserved tamarind water and bring to a boil, then turn the heat to medium and cook until slightly thickened, 5–7 minutes.
Add the eggplant and okra, and bring back to a boil, then turn the heat to medium-high and cook until the eggplants are soft but retain some bite, 7–10 minutes. Add the tomatoes and cook until slightly tender, 5–8 minutes. Add the fish and continue cooking until just firm, 5–7 minutes more. Remove from the heat.
Garnish with the cilantro and serve with the rice, dosas, or naan.

The post Sri Lankan Fish Curry With Eggplant and Okra appeared first on Saveur.

Red Snapper Sinigang

Leah Cohen — Tue, 13 Dec 2022 20:29:12 +0000

Photography by Belle Morizio

Traditionally, Filipino sinigang can include pork, chicken, or fish. New York chef Leah Cohen grew up eating her mom’s seafood versions of the tangy, tamarind-laced soup, and still today, this is the only style of the dish that she’ll make or eat. Impressive and colorful enough for a dinner party, Cohen’s sinigang recipe is also easy, mild, and nourishing enough for a soothing sick-day supper.

Look for sinigang powder (Cohen likes Mama Sita’s brand)—at your local Asian grocery store, or otherwise order it online. Make your own tamarind extract from the blocks of cooked tamarind pulp available at Asian and Latin American markets.

Featured in: “Shake Off the Winter Blues with Leah Cohen’s Tropical Seafood Feast.”

Makes: 6

Time: 2 hours

Ingredients

1 red snapper fish head (optional)
1 Tbsp. canola oil
1 medium yellow onion, finely chopped
3 garlic cloves, peeled and smashed with the side of a knife
1 large plum tomato, finely chopped
6 cups shrimp, lobster, or fish stock, or substitute water
¼ cup tamarind extract, plus more as needed
3 Tbsp. fish sauce, plus more as needed
3 bird’s eye chiles, lightly bruised with the side of a knife
1¼ tsp. sugar
¼ cup sinigang powder (optional)
One 2-lb. red snapper, gutted and cleaned
12 cherry tomatoes, halved
2 small shallots, quartered
¼ pound long beans, cut into 1-in. pieces
8 okra, sliced on the bias ¼-in.-thick
2 medium Asian eggplant, sliced on the bias ½-in.-thick
½ cup thinly sliced daikon
4 cups trimmed and coarsely chopped yam leaves, or substitute spinach or bok choy
Steamed jasmine rice, for serving

Instructions

Using a large chef’s knife, remove the snapper head and tail and set aside. Cut the rest of the fish crosswise through the spine into 2-inch-wide pieces. Place the fish head, tail, and pieces in a large bowl and refrigerate.
Make the broth: In a large pot, heat the oil over high heat until it just begins to shimmer. Add the onion and cook, stirring frequently, until translucent, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute more. Stir in the plum tomato and continue cooking until most of the liquid has evaporated, 3–4 minutes. Add the stock, tamarind, fish sauce, chiles, sugar, and sinigang seasoning, bring to a boil, then turn the heat to low to maintain a strong simmer. Cook until the broth has reduced slightly, the onions are very soft, and the flavors have melded, about 30 minutes. Adjust the seasoning to your taste with more tamarind extract or fish sauce if desired, then set a fine mesh strainer in a large bowl or heatproof container and strain the broth, discarding any solids. (The broth can be used immediately, or may now be cooled to room temperature and stored, tightly covered, in the fridge for up to 3 days or the freezer for up to 1 month.)
When you’re ready to finish the singigang, pour the broth into a large, wide pot and bring to a boil over high heat. Turn the heat down to low to maintain a gentle simmer, then add the fish pieces (including the head and tail) and cook without stirring, until the fish flesh begins to feel firm, 3–4 minutes. Add the cherry tomatoes, shallots, long beans, okra, eggplant, and daikon and continue cooking until the fish is just cooked through and the vegetables are tender but still crisp and vibrant, about 3 minutes more. Remove from the heat, stir in the yam leaves, and set aside until the greens have wilted.
To serve: Divide the fish pieces and vegetables among 6 wide soup bowls. Top each with some of the broth and serve with steamed jasmine rice on the side.

The post Red Snapper Sinigang appeared first on Saveur.

Tamarind Chutney

Smita Chandra — Mon, 18 Mar 2019 22:25:57 +0000

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

Tart chutneys are widely loved condiments throughout the Indian Subcontinent and beyond. This sweet-tart tamarind chutney is the classic accompaniment for South Asian fried snacks such as pakoras and samosas. We think the sweet and fruity sauce is also great alongside fried or roasted chicken, or barbecued pork. Look for blocks of compressed tamarind pulp in Asian or Latin American grocery stores.

Featured in: “The School of Small Bites.”

Makes: Makes 1 1⁄2 Cups

Time: 45 minutes

Ingredients

One 8 oz. block seedless tamarind pulp
1⁄2 tsp. ground cumin
3⁄4 cup sugar
1⁄2 tsp. ground ginger
1⁄2 tsp. kala namak (black salt)
1⁄2 tsp. red chile powder, such as cayenne

Instructions

To a nonreactive medium bowl, add the tamarind pulp and 2 cups of boiling water. Set aside until the pulp is very soft, about 30 minutes.
Set a fine-mesh sieve over a second medium bowl, then pour the tamarind mixture through it, squeezing and pressing on the pulp with your hand to extract a smooth, thick paste. Discard the fibers. Using a silicone spatula, scrape the paste from the bottom of sieve into the bowl then stir the strained mixture until smooth. Measure 1 cup of the liquid. Transfer the remainder to an airtight jar and reserve for another use. (Leftover tamarind pulp keeps well in the fridge for up to 2 weeks or in the freezer for up to 3 months.)
To a small pot over medium-high heat, add the cumin and cook, stirring continuously, until fragrant, 1–2 minutes. Add the tamarind liquid, sugar, ginger, kala namak, and red chile powder and cook until the chutney has thickened, 12–15 minutes. Remove from the heat, cool to room temperature, and serve. Leftover tamarind chutney keeps well in the fridge for up to 2 weeks.

The post Tamarind Chutney appeared first on Saveur.

Tamarind Rice

Meher Mirza — Fri, 21 Jan 2022 23:15:36 +0000

Photography by Linda Pugliese; Food Styling by Jason Schreiber; Prop Styling by Elvis Maynard

Depending on where in South India it comes from, tamarind rice is known variously as puliyogare, pulihora, puliyodarai, or puli sadam. Although its registers may shift—fewer ingredients, fluctuating quantities of spice, the addition or subtraction of cashews and coconut—the paste is traditionally built on tamarind, red chile, mustard, coriander, curry leaves, and dal. Most Indian homes use block tamarind paste that still has the pulp and needs to be soaked, but tamarind concentrate may also be substituted. Medium-grain rice, such as sona masoori, is preferred here, either freshly cooked or even leftover from a previous meal.

This version is from Mumbai-based writer Meher Mirza, who adapted her own recipe from one she learned from a friend; the addition of jaggery is entirely optional. The chana dal and the urad dal bring body to the paste, and a warm, savory crunch to the rice when it is stubbled by the tempered spices. Find these ingredients at your local Indian market, or order them online from Kalustyan’s.

Featured in: “From Chutney to Curries, Tamarind Has Been Enlivening Indian Dishes For Millennia.”

Makes: 4

Time: 20 minutes

Ingredients

For the rice:

1½ cups medium-grain rice
1 Tbsp. canola or other neutral oil

For the tamarind water:

½ cup block tamarind paste
1 Tbsp. jaggery or brown sugar (optional)

For the spice paste:

1 Tbsp. sesame oil
½ cup whole cashews
1 Tbsp. urad dal
1 Tbsp. chana dal
2 tsp. coriander seeds
1 tsp. black mustard seeds
1 tsp. cumin seeds
1 tsp. fenugreek seeds
1 tsp. whole black peppercorn
3 Byadgi chiles
¼ tsp. asafoetida powder
Kosher salt

For the tempered spices:

1 Tbsp. sesame oil
1 tsp. black mustard seeds
¼ cup raw peanuts
1 tsp. urad dal
1 tsp. chana dal
5 Byadgi chiles
2 sprigs curry leaves

Instructions

Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear. Drain well, then transfer the rice to a medium bowl, cover with fresh water and soak for at least 30 minutes and up to 2 hours.
Fill a medium pot halfway with water, add the canola oil, and bring to a boil over medium-high heat. Drain the rice (discarding the soaking liquid), then transfer to the boiling water and cook until just tender, about 10 minutes. Drain the rice again, then spread the grains out onto a large rimmed baking sheet to cool to room temperature.
To a small bowl, add the tamarind, jaggery, and ¾ cup boiling water, making sure the tamarind is submerged. Set aside to soak until the pulp has softened, around 30 minutes. Set a fine mesh strainer over a second small bowl and pass the softened tamarind mixture and all of its soaking liquid through it. Discard any solids that remain, then set the tamarind liquid aside.
Meanwhile, make the spice mix. To a medium pot over medium heat, add the sesame oil; when the oil just begins to shimmer, add the cashews and cook, stirring frequently, until toasted and golden, 2–3 minutes. Transfer to a blender or a small food processor, then, to the same pot, add the urad dal and chana dal and cook, stirring continuously, until toasted and fragrant, about 1 minute. Transfer the dals to the blender. To the same pot, one by one, add the spices and toast until fragrant, transferring each to the blender as they are done: coriander (about 30 seconds), black mustard seed (about 1 minute), cumin (about 30 seconds), fenugreek (about 30 seconds), black peppercorn (about 1 minute) and chiles (about 30 seconds). Add the asafoetida powder to the blender, then process to a loose paste, adding 1–1½ cups of water as needed to reach the desired consistency. Set the paste aside.
To the same pot over medium-low heat, add the reserved tamarind liquid and cook, stirring frequently, until the mixture turns darker in color and thickens slightly, about 5 minutes. Stir in the reserved spice paste, and bring to a simmer, stirring frequently until the mixture reduces to a wet paste, about 5 minutes. Season to taste with salt, then one cup at a time, begin gently folding in the reserved rice, taking care to evenly distribute the tamarind-spice paste without breaking the grains. Transfer to a large platter and keep warm.
Temper the spices: To a small skillet over medium heat, add the sesame oil; when it shimmers, add the mustard seeds and cook, stirring occasionally, until they begin sputtering, about 1½ minutes. Add the peanuts and dal and cook, stirring frequently, until golden, about 1½ minutes more. Add the chiles and curry leaves and continue cooking until the leaves are crisp and glossy, about 30 seconds. Spoon the tempered mixture over the tamarind rice and serve warm.

The post Tamarind Rice appeared first on Saveur.