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Easy Indian Cookbook
by Manju Malhi
(Meen Molee) The combination of the coconut and tamarind gives this dish a distinctive sweet-and-sour flavor that is typical of Kerala, in the south of India.
Serves 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes



    • 2 tablespoons tamarind pulp
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • a pinch chili powder
    • 1/4 teaspoon turmeric
    • 1/4 teaspoon salt
    • 10 ounces lemon Sole filets, skinned, trimmed, and cut into 3-inch pieces
    • 2 tablespoons vegetable oil
    • 4 garlic cloves, chopped
    • 3½ tablespoons crumbled creamed coconut


1. PUT the tamarind pulp in a small heatproof bowl, pour enough boiling water to cover over, and let stand 10 minutes. Use a wooden spoon to press the pulp and release the seeds and fibers, then strain through a nylon strainer into a bowl, pressing with the back of the spoon to extract as much juice as possible. Discard the pulp. Bring 1 cup water to a boil.

2. SPRINKLE the turmeric and salt over the fish. Stir the cumin, coriander, chili powder, and boiling water into the tamarind juice, then set aside.

3. HEAT the oil in a large skillet over medium heat. Add the fish and fry 3 to 4 minutes, turning occasionally and taking care not to break up the pieces. Remove the fish from the pan and set aside.

4. DEDUCE the heat. Add the garlic to the oil remaining in the pan, and fry, stirring, 30 seconds, or until golden. Watch so it does not burn.

5. RETURN the fish to the pan. Stir in the creamed coconut and 54 cup boiling water. Continue simmering 3 to 4 minutes longer until the flavors blend and the fish is cooked through and flakes easily. Serve hot with Basmati rice.

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