tamarind in a bowl and pour boiling water over it. Soak for a

2. Peel each mango and cut flesh away from seed. Cut into one-inch cubes.

3. Combine the mangos and vinegar and bring to a boil over high heat and c

4. Stir in the sugar, raisins, ginger root, garlic, chilies, allspice, and

5. Pure the mixture in a blender and it's ready for the fish.

Author's Notes: From Jeffrey's restaurant in Austin, Texas, our favorite place to go fo

Marinade can be stored in the refrigerator for 2 weeks. Mangos are a s

Difficulty : moderate. Precision