Today, we shall be learning how to make sauce from tamarind otherwise known as ukwaju in Swahili. Ukwaju has a tart taste that serves the same purpose as lemon or lemon juice while making porridge.

Taking one ball at a time, dip into the batter, shake off any excess and deep-fry for 4–5 minutes, or until golden. Serve with the tamarind sauce.

Add the coconut cream and cook until the sauce boils. Add the tamarind extract, stir then add salt. Cook for about four minutes, or until the sauce is thick. Pour the sauce onto the fish evenly ...

The sweetness and sourness of the tamarind with this fish is amazing. Serve on a big plate, drizzle the yummy sauce all over and garnish with coriander. You can eat it traditionally by sharing it ...