Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, tamarind & chilli steamed snapper. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Tamarind & Chilli Steamed Snapper is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Tamarind & Chilli Steamed Snapper is something which I have loved my entire life. They are fine and they look wonderful.

Overview Information Tamarind is a tree. Its partially dried fruit is used to make medicine. People use tamarind for dry eye.

To get started with this particular recipe, we must prepare a few components. You can have tamarind & chilli steamed snapper using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Tamarind & Chilli Steamed Snapper:

1. Prepare 1 Kilo Red Snapper Fish cut into small pieces cleaned
2. Get 1 Green Bell pepper
3. Make ready 1 Red Bell Pepper
4. Prepare 2 Tablespoons Tamarind Powder
5. Make ready 2 Tablespoons Chilli or Chilli Kashmiri Flakes
6. Make ready 2 Tablespoons Vinegar
7. Take 3 Tablespoons Olive Oil
8. Get to taste Salt
9. Prepare 1 Teaspoon Thyme
10. Prepare 1 Garlic whole chopped into small pieces

The genus Tamarindus is monotypic, meaning that it contains only this species. The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in traditional medicine and as a metal. Tamarind is a hardwood tree known scientifically as Tamarindus indica.

Instructions to make Tamarind & Chilli Steamed Snapper:

1. Clean the snapper pieces and chop into small portions
2. Mix the marinade ingredients and apply over the snapper pieces. Set aside for half hour to marinate
3. Chop the pepper pieces and lay them as a base in a heat proof dish
4. Fill the top with the fish pieces and top it with thyme and chopped garlic
5. Lower it into the cooker, close and steam (no whistle) for 10 minutes on medium heat
6. Serve with the pepper and maybe mashed potatoes :)

It's native to Africa but also grows in India, Pakistan and many other tropical regions. Tamarind is used in a variety of dishes—it gives a hint of sour to sweet chutneys, it mixes with vinegar, sugar and fish sauce to form the base of pad Thai and it's also a staple in Indian curry when combined with coconut milk. Find out how to prepare tamarind blocks, slices or concentrate and which dishes it can be used in. A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian cooking to flavour curries, chutneys and bean dishes. Tamarind paste is from the fruit—or pods—of the tamarind tree, specifically the pulp that surrounds the seeds within the pod.

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