Ingredients with Measurements:
- 1 pound shark meat, cleaned and chopped into small pieces
- 1 cup tamarind pulp
- 2 cups chopped tomatoes
- 1 cup chopped onion
- 2 tablespoons chopped garlic
- 1 tablespoon chopped ginger
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 tablespoons vegetable oil
- Salt to taste
- Water as needed
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan, heat the vegetable oil over medium heat.
2. Add the cumin seeds, coriander seeds, and mustard seeds. Fry for a minute or until fragrant.
3. Add the chopped onion, garlic, and ginger. Fry until the onion is translucent.
4. Add the chopped tomatoes, turmeric powder, and red chili powder. Cook until the tomatoes are soft and mushy.
5. Add the chopped shark meat and salt to taste. Mix well and cook for 5-7 minutes or until the shark is cooked through.
6. Add the tamarind pulp and enough water to make a thick chutney consistency. Mix well and cook for another 5 minutes.
7. Let the chutney cool down to room temperature.
8. Transfer the chutney to a blender or food processor and blend until smooth.
9. Serve the chutney with your favorite dishes.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 20g
- Protein: 18g
Substitutions for ingredients:
- Shark meat can be substituted with any firm white fish.
- Tamarind pulp can be substituted with lime juice or lemon juice.
Variations:
- Add chopped fresh cilantro or mint leaves for extra flavor.
- Add chopped green chilies for extra heat.
Tips and tricks:
- Make sure to clean the shark meat thoroughly before using.
- Adjust the amount of water to achieve the desired consistency.
- Store the chutney in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Reheat the chutney in a microwave or on the stove over low heat.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with chopped fresh cilantro or mint leaves.
Garnishes:
- Chopped fresh cilantro or mint leaves.
Pairings:
- Serve with grilled fish, chicken, or vegetables.
Suggested side dishes:
- Steamed rice or naan bread.
Troubleshooting advice:
- If the chutney is too thick, add more water.
- If the chutney is too thin, cook for a few more minutes to evaporate the excess water.
Food safety advice:
- Make sure to clean the shark meat thoroughly before using.
- Store the chutney in an airtight container in the refrigerator for up to a week.
Food history:
- Tamarind and tomato chutney is a popular condiment in Indian cuisine.
Flavor profiles:
- Tangy, sweet, and spicy.
Serving suggestions:
- Serve the chutney as a condiment or dipping sauce.
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Region: Indian