Grilled Tambaqui with North Karnataka Flavors

Ingredients

In this adaptation, we replace the traditional Brazilian spices with North Karnataka flavors. The marinade incorporates red chili powder, coriander, and cumin, which are commonly used in North Karnataka cuisine. Additionally, we serve the grilled Tambaqui with a tangy tomato chutney, a staple condiment in North Karnataka. We alse have the original recipe for Tambaqui na brasa, so you can check it out.

• 2 Tambaqui fish (about 500g each) 2 Tambaqui fish (about 500g each)
• 2 tablespoons red chili powder 2 tablespoons red chili powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Salt to taste Salt to taste
• Tomato chutney, for serving Tomato chutney, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Clean and scale the Tambaqui fish, leaving the head and tail intact.
2. 2.
   In a bowl, mix together red chili powder, coriander powder, cumin powder, turmeric powder, lemon juice, and salt to form a marinade.
3. 3.
   Rub the marinade all over the fish, including the cavity. Let it marinate for at least 30 minutes.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Place the marinated fish on the grill and cook for about 10-12 minutes on each side, or until the fish is cooked through and has a charred exterior.
6. 6.
   Remove the grilled Tambaqui from the heat and let it rest for a few minutes.
7. 7.
   Serve the grilled Tambaqui with tomato chutney and steamed rice.

Treat your ingredients with care...

• Tambaqui fish — Make sure to clean and scale the fish properly before marinating. Leaving the head and tail intact adds to the presentation of the dish.

Tips & Tricks

• If Tambaqui fish is not available, you can substitute it with any other firm-fleshed fish like tilapia or snapper.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• For an extra smoky flavor, you can grill the fish over charcoal instead of a gas grill.
• Serve the grilled Tambaqui with a squeeze of fresh lemon juice for added brightness.
• Make sure to oil the grill grates well before placing the fish to prevent sticking.

Serving advice

Serve the grilled Tambaqui hot with a generous dollop of tangy tomato chutney on the side. Accompany it with steamed rice and a fresh green salad for a complete meal.

Presentation advice

Place the grilled Tambaqui on a large platter, garnished with fresh coriander leaves and lemon wedges. The charred exterior of the fish adds visual appeal, and serving it whole with the head and tail intact showcases the authenticity of the dish.