SPICY FISH WITH TAMARIND SAUCE ENJOY DAN:

               SPICY FISH WITH TAMARIND SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

2 cups water

1-1/2-tablespoons tamarind concentrate

2 tablespoons grape-seed oil

2 shallots, thinly sliced

3 garlic cloves, chopped

1 thumb-size fresh ginger, chopped

11/2 teaspoon EACH mustard seeds, fennel seeds, and hemp seeds

2 teaspoons EACH chili powder, ground cumin, ground coriander, tandoori masala, and turmeric

4 cup fresh okra, trimmed

1 Serrano chili, stemmed, and halved lengthwise

1 teaspoon brown sugar

2 tomatoes cut into wedges

1-1/2-pounds, Atlantic Cod, Pacific Halibut or Swordfish

DIRECTIONS:

1.   Combine water and tamarind in a bowl.

2.   Heat oil in a skillet over medium-heat and when sizzling.

3.   Add shallots and sauté for 3 minutes.

4.   Add next 10 ingredients and sauté until fragrant, 1-2 minutes.

5.   Add the tamarind mixture, okra, and chili pepper.

6.   Bring to a simmer; cover and cook 8-10 minutes.

7.   Add tomatoes and stir to combine.

8.   Add fish, submerging the pieces in the liquid as much as possible.

9.   Cover: simmers and cook the fish until opaque in the center 3-5 minutes.

10.                Serves 4 ounces of fish and 1-1/4-cups vegetables each.

ENJOY DAN:                                   SING SONGS & PLANT SEEDS