-
Wash fish and
cut into serving pieces.
-
Soak tamarind
pulp in hot water for 10 minutes.
-
Then rub the
pulp off the seeds and dissolve in the water.
-
Strain and
discard seeds and fibers.
-
Put onion,
garlic and ginger in container of electric blender with a tablespoon of
the tamarind liquid and blend to a smooth puree.
-
Mix in the
ground spices.
-
Heat oil in a
saucepan and fry the blended mixture stirring until it thickens and
darkens.
-
Add the rest
of the tamarind liquid, vinegar, salt and enough hot water to just
immerse fish.
-
When this
comes to the boil, put in the fish and simmer very gently until cooked.