This month's recipe is offered by Fiona (Hallegua) Amiel, who grew up in an esteemed Jewish family in Cochin, India, Her ancestors arrived to Cochin over 200 years ago from Iraq and Syria. Her cooking knowledge was passed to her by her mother, an award-winning chef with whom she spent many hours in the kitchen. Today she lives with her husband Alan in New York, where they belong the Spanish & Portuguese Synagogue there. This recipe, believed to be Iraqi in origin, was eaten during the week and is made with tamarind instead of lime to adapt to South Indian cuisine.
Fish Ingriyi / Sweet and Sour Fish
I kg Firm Fish Fillets
Salt and pepper to taste
1 tsp turmeric
2 medium eggplant sliced
4 medium onions sliced
1/2 kg tomatoes sliced
2 tbsp. sugar
1 tbsp. tamarind paste
oil for frying
salt and pepper to taste
Clean the fish, coat well with salt, pepper and turmeric and pan fry until cooked and medium brown. Set aside
Heat oil sauté onions until golden brown. Fry eggplant until golden brown. Drain and set aside Fry tomatoes drain and set aside.
In a casserole dish place a layer for cooked fish, sautéed onions, egg plant and tomatoes. Keep layering until these ingredients are finished. Mix tamarind paste, sugar and salt with 1/2 cup of water together. Pour this mixture over the layers and bake in a moderate oven of 20-30 minutes. Serve with boiled rice.