Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, fry fish tamarind paper/ vary simple and easy to cook/ tasty yam. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook fry fish tamarind paper/ vary simple and easy to cook/ tasty yam using 6 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Fry fish tamarind paper/ vary simple and easy to cook/ tasty yam:

1. Make ready 1/2 kg fish surmai pieces clean and washed
2. Make ready to taste Salt
3. Take 1 tsp black pepper
4. Prepare 2 _3 tamarind pulp
5. Take 1 tsp ginger garlic paste
6. Take Oil for fry

Its a very simple and easy fish curry from Kerala, a southern state of India. You can get the This dish comes from Bushehr province south of Iran, processing Persian Gulf's tasty shrimps into an Tamarind-scented hummus provides a change to your vegan taste buds tired of garlic and tahini. Find quick & easy tamarind recipes & menu ideas, search thousands of recipes & discover cooking tips from the ultimate food resource for home cooks While it is not uncommon to find ginger blended into limeades, lemonades, and fresh sugarcane juice in India, it also pairs nicely with tamarind. We recently asked the BuzzFeed Community for their go-to easy dinner ideas — the ones perfect for busy nights where you don't want to spend hours in the kitchen, but still want something more substantial than, say, a PB&J.

Steps to make Fry fish tamarind paper/ vary simple and easy to cook/ tasty yam:

1. Take a bowl add ginger garlic paste and add salt and pepper mix well and keep in freezer for 2 hours/ take a pan add oil heat and fry well it in hot oil both aside and sprinkle tamarind pulp and salt and pepper and transfer into serving dish
2. Ready to serve with garnish veggies
3. Enjoy with your family take care eat well see you again with next recipe bye

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