Perch in Tamarind Sauce

I know, I already posted a recipe for today, but I just made this for dinner and it was SO GOOD I wanted to post the recipe before I forgot it.

Perch and Tamarind Sauce
Ease: 3 (but time-consuming)

Need: 1/4 of a block pre-husked tamarind
Ginger
Allspice
Salt
Water
Perch fillets
Butter
Sugar - I used brown, but I bet white or raw would be fine.  I think I'm going to try agave nectar next time

Sauce - seed the tamarind by putting the block in about 2Cups of water and swishing it around.  You'll need to remove the seeds manually by tearing off the outer husks, but the water helps a lot.

Put the water-tamarind mixture into a saucepan on high heat. Add about 1Tbsp powdered ginger (or a bit of ginger root), 1/2 tsp allspice and 1/2 tsp salt. Add sugar. I think I probably used a half cup? Such are the woes of not measuring.

Boil down, testing and adding sugar as needed for 10 minutes or until the sauce is about the consistency of gravy, or a cream-of-whatever soup.

Pour sauce into a blender and blend until smooth

Saute the perch fillets in 1Tbsp butter for about 3 minutes each side.

Serve over wild long-grain rice and a side of broccoli