Tamarind is invaluable for bringing a twang of tartness to all kinds of dishes. Here I’m using it in a simple marinade which compliments fish brilliantly and gives some zing. After marinading, cook the fish under a hot grill or better still over some hot charcoal on the barbeque.

Ingredients
1 tsp coriander seeds
1 tsp cumin seeds
¼ tsp  cayenne pepper
¼ tsp salt
2 cloves garlic
10g fresh root ginger
2 tsp tamarind concentrate

Here’s What You Do:
Dry roast the coriander and cumin seeds in a small frying pan over a medium heat for a minute or until aromatic. Grind to a fine powder in a pestal and mortar with the salt and cayenne.

Rub the garlic and ginger through the microplane to a puree and add to the spices. Next, stir in the tamarind concentrate with a tbsp water and mix to a thick paste. 

Rub the marinade paste over the fish on both sides and return to the refrigerator for at least half an hour before using.

Tags: cayenne pepper, coriander seeds, cumin seeds, fresh root ginger, garlic, tamarind concentrate