How to make Smoked Five Spice Fish with Tamarind Sauce - Fish marinated with five spice powder, smoked, wrapped in aluminium foil and poached and served with tamarind sauce.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basa fillets, Five spice powder (फाइव स्पाइस पावडर)

Cuisine : Fusion

Course : Main Course Seafood

Smoked Five Spice Fish with Tamarind Sauce Recipe Card

Smoked Five Spice Fish with Tamarind Sauce

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Smoked Five Spice Fish with Tamarind Sauce checkout Thai Style Basa, Khud Style Baked Fish, Grilled Fish, Green Masala Steamed Fish . You can also find more Main Course Seafood recipes like Punjabi Farmaishi Machli, Fried Fish in Black Bean Sauce, Pan Fried Basa with Sweetened Pineapple Sauce, Crabstick and Drumstick Curry.

Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Smoked Five Spice Fish with Tamarind Sauce Recipe

  • Basa fillets cut into 4 pieces 2

  • Five spice powder 1 teaspoon

  • Tamarind paste 1½ teaspoons

  • Garlic chopped 3 teaspoons

  • Salt to taste

  • Crushed black peppercorns to taste

  • Lemon juice of ½ lemon

  • Ginger grated 1 inch

  • Oil for drizzling + 1 teaspoon

  • Cumin seeds ½ teaspoon

  • Cinnamon 1 inch

  • Star anise 1

  • Tomato ketchup ½ cup

  • Worcestershire sauce 1 teaspoon

  • brown sugar/jaggery 1 teaspoon

  • Coconut milk ? cup


Step 1

Place a piece of coal on heat.

Step 2

Take fish fillets on a plate. Add 2 teaspoons chopped garlic, salt, crushed peppercorns, five spice powder, lemon juice and ½ inch grated ginger. Mix well.

Step 3

Make a space in the center of the fish pieces and place aluminum foil in it. Place the hot piece of coal on the aluminum foil, drizzle some oil on it, cover immediately and keep for 2-3 minutes.

Step 4

Remove the cover and remove the coal. Place fish pieces into separate foils and seal into parcels.

Step 5

Heat sufficient water in a non-stick pan. Put the parcels in it, cover and steam for 5-7 minutes.

Step 6

To make tamarind sauce, heat 1 teaspoon oil in a non-stick pan. Add cumin seeds, cinnamon, star anise and sauté.

Step 7

Add remaining chopped garlic and remaining grated ginger and saute well. Add tomato ketchup and mix well. Add Worcestershire sauce, salt, crushed peppercorns and brown sugar. Mix well.

Step 8

Add little water, stir to mix and cook. Add coconut milk and stir to mix. Add tamarind paste, mix well and cook for 2 minutes.

Step 9

Open the parcels, place the fish on a serving platter and drizzle the tamarind sauce on top. Serve immediately garnished with lemon slices and the hot coal by the side.