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* Tamarind, one of the ingredients in the preparation of this dish is the fruit of Tamarind tree which is indigenous to tropical Asia (particularly Sudan) from where it spread to other parts of the world. The fruit is a legume some times called as a pod made up of acidulous pulp covered by a brownish shell. The ripe tamarind is sweet and sour and is high in acid, sugar, vitamin B and calcium. Unripe (green) tamarind is too sour and acidic. Ripe tamarind is a household culinary item in India and widely used in the preparation of sambar, rasam and as a preservative in certain kinds of pickles. It is also used, along with other items, in the preparation of chutneys. Green tamarind, though used sparingly, also contribute its part in some soup items. Certain elements like tannins, alkaloids and phlobatamins present in tamarind are active against gram positive and gram negative bacteria. In certain parts (Nigeria) tamarind tree bark and fresh leaves are used with potash for the treatment of gastric disorders, jaundice, yellow fever, scurvy and to cure cough. Tamarind also has medicinal uses in the treatment of Anthelminthic, antimicrobial, asthma, chest pain, cholesterol metabolism disorders, diabetes, conjunctivitis, constipation,dysentery, gastrointestinal disorders etc,.

Fresh(Raw)Ribbon Fish : 500 Grams
Green(unripe)Tamarind : 500 Grams
Green Chillies : 6 nos.
Red Chilly Powder : 2 Tea Spoons
Onion Pieces : 1 Cup
Garlic Bulbs : 1/4 Cup
Mustard Seeds : 1 Tea Spoon
Curry Leaves : 1/4 Cup
Coriander Leaves : 1/2 Cup
Refined Oil : 300 ml.
Salt : As Required
Turmeric Powder : 1 Tea Spoon

Spicy Ingredients :-
Cloves : 8 nos.
Cardamom : 8 nos.
Garlic Bulbs : 1/4 Cup
Onion Pieces : 1 Cup
Ginger : 3 Inch Piece
Poppy Seeds : 1 Table Spoon
Mustard Seeds : 1 Table Spoon
Red chillies : 6 nos.
Coriander Seeds : 1 Tea Spoon
Cumin Seeds : 1 Tea Spoon


1. Cut the Ribbon fish into three inch size pieces. Thoroughly clean.

2. Add turmeric powder, one tea spoon red chilly powder, one tea spoon salt and two table spoons of oil. Mix well and leave for marination.

3. Add the green tamarind pods to boiling water and cook till they are smooth. Remove the outer shell and squeeze the tendered pods to extract thick pulp.

4. Add all the spicy ingredients to a blending jar and prepare the spicy paste.

5. Add oil to a deep bottomed pan and heat. Splutter the mustard seeds. Add the onion pieces and fry till brown.

6. Add half split green chillies, garlic bulbs and the spicy paste. Fry until the paste turns golden brown.

7. Add the marinated fish pieces, remaining one spoon of red chilly powder and fry, turning the fish pieces carefully, till oil shows up. Add the curry leaves.

8. Now add the green tamarind pulp, two cups of water and enough salt. Gently mix the contents and allow to simmer on medium heat until the ingredients are well blended.

Top the preparation with finely chopped coriander leaves and serve hot.

Preparation Time: 40 Minutes Serves: 4 Persons
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

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