How to make Baked Tamarind Basa -
Tamarind marinade and apricot sauce give the fish a wonderful taste.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basa, Tamarind Paste (इमली की पेस्ट )
Cuisine : Indian
Course : Main Course Seafood
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For more recipes related to Baked Tamarind Basa checkout Thai Style Basa, Baked Fish With Green Salsa, Fish in Green Curry with Mango Pomegranate Salad, Steamed Fish with Orange Sauce . You can also find more Main Course Seafood recipes like Sorse Ilish - SK Khazana Dijon Style Fish Tisryanche Kalvan GSB Prawn Curry with Drumsticks
Baked Tamarind Basa Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Baked Tamarind Basa Recipe
Basa cut into 2 inch pieces 2
Tamarind Paste 4
Tamarind paste 1/2 cup
Garlic chopped 2 cloves
Red chilli powder 2 teaspoons
Castor sugar (caster sugar) 1/4 cup
Salt to taste
Dried apricots soaked seeded and pureed 10-12
Castor sugar (caster sugar) 1 teaspoon
Green chilli paste 1 teaspoon
Method
Step 1
Preheat oven at 180°C. For tamarind marinade, mix together tamarind paste, garlic, red chilli powder, castor sugar and salt in a bowl.
Step 2
Add fish pieces and mix well and set aside for twenty to twenty-five minutes to marinate.For apricot sauce, heat a non-stick pan; add apricot puree, castor sugar and half cup of water and mix well.
Step 3
Cook till the puree is thick and smooth. Add green chilli paste and cook for a minute. Remove from heat and set aside.
Step 4
Place the fish equally on the four banana leaves and fold them into parcels. Arrange them on a baking tray and bake in the preheated oven for ten to twelve minutes or till the fish is done. Serve hot with apricot sauce.
Nutrition Info
Calories : 884 Kcal
Carbohydrates : 162.9 gm
Protein : 3.6 gm
Fat : 24.2 gm
Other : Iron - 16.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
