- 2 teaspoons coarse salt
- 1 teaspoon turmeric
- four 6-ounce orange roughy fillets
- 1 1/2 teaspoons brown or black mustard seeds
- 2 medium onions
- 2 small fresh serrano chiles
- 1 cup packed fresh cilantro sprigs
- 1/2 cup grated fresh coconut
- 1 teaspoon tamarind concentrate
- 1 cup warm water
- 2 tablespoons vegetable oil
- In a small cup stir together salt and turmeric and sprinkle on both sides of orange roughy fillets. Let fillets stand at cool room temperature, loosely covered with plastic wrap, 10 minutes.
- With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds. Coarsely chop onions and, wearing protective gloves, chop serranos. In a food processor coarsely grind onions, serranos, cilantro, and coconut, scraping down side occasionally. In a bowl dissolve tamarind concentrate in water, stirring.
- In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds about 30 seconds. Stir in onion mixture and cook, stirring, until fragrant, 6 to 8 minutes. Add fillets and cook 1 minute on each side. Add tamarind mixture and cook, gently stirring occasionally, until fish is just cooked through, 6 to 8 minutes.