Chilli and tamarind barbecued fish

Mild Kashmiri chillies give a little heat while tamarind gives a sweet and sour note to this Pomfret Recheado, from Ananda Solomon
By Gary Rhodes
Chilli and tamarind barbecued fish
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 6 dried Kashmiri chillies, (halve quantity if not Kashmiri)
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1/2 tsp turmeric
  • 2 cloves garlic, chopped
  • 2 onions, chopped
  • 2 tsp tamarind pulp
  • ½ tsp sugar
  • 1 tbsp cider vinegar, or Goan vinegar
  • 4 pomfret or john dory fillets, skin removed
  • rice flour, for dusting


1. Soak the chillies in a little warm water for 10 minutes, drain. Remove the seeds then put them in a food processor with the cumin seeds, peppercorns, turmeric, garlic, onion, tamarind, sugar and vinegar. Blend until it becomes a smooth paste - season with salt.

2. Spread a thin layer of the spice paste over one side of the fish fillets. Dust with a little rice flour, then repeat on the second sides.

3. Cook under a preheated grill or on a barbecue for 1-2 minutes on each side.

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