Name: Tamarind and Cinnamon Bengali Fish in Tamarind Sauce with Brown Sugar
Total time: 32 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 500g fish fillets; 2 tbsp tamarind paste; 1/4 cup brown sugar; 1 onion, sliced; 2 garlic cloves, minced; 1 tbsp ghee; 1 tsp cumin seeds; 1/2 tsp turmeric; 1/4 tsp red chili powder; salt to taste; 1 cup water; 1/2 tsp ground cinnamon

A warm and tangy variation with a hint of cinnamon adding depth to the tamarind sauce.

Method

Add ground cinnamon to the pan with tamarind paste and brown sugar, stirring to combine.
Heat ghee in a pan over medium heat.
Add cumin seeds and sauté until fragrant.
Add sliced onion and garlic, cook until golden.
Stir in tamarind paste, brown sugar, turmeric, and chili powder.
Pour in water and bring to a simmer.
Add fish fillets and cook for 10-12 minutes until fish is flaky.
Season with salt and serve hot.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.