Lemon and Turmeric Bengali Fish in Tamarind Sauce with Brown Sugar

Method

1. Stir in lemon juice when adding water to the pan, allowing it to blend with the tamarind sauce.
2. Heat ghee in a pan over medium heat.
3. Add cumin seeds and sauté until fragrant.
4. Add sliced onion and garlic, cook until golden.
5. Stir in tamarind paste, brown sugar, turmeric, and chili powder.
6. Pour in water and bring to a simmer.
7. Add fish fillets and cook for 10-12 minutes until fish is flaky.
8. Season with salt and serve hot.
9. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.