Tamarind Fish Curry Recipe

Ingredients :

500 g

1 tablespoon

1/4 cup

1

3 cloves

1 teaspoon

1 teaspoon

8

1 stalk

1 inch (2.5 cm)

1/4 teaspoon

1/4 teaspoon

1/4 teaspoon

1 1/2 cups

2 tablespoons

Firm fish fillets

Tamarind pulp

Vinegar

Medium onion, finely chopped

Garlic, finely chopped

Finely grated fresh ginger

Salt

Curry leaves

Lemon grass

Cinnamon stick

Fenugreek seeds

Ground black pepper

Chili powder, optional

Water

Oil

• Wash and dry fish, cut into serving pieces.

• Soak the tamarind in the vinegar until it is soft.

• If tamarind is very dry, heat the vinegar and tamarind in an enamel saucepan for a few minutes, adding some of the water.

• When cool enough to handle, squeeze the tamarind in the liquid to dissolve pulp.

• Strain through a fine nylon sieve and discard seeds and fibers.

• Put all ingredients into a pan (preferable an enamel or stainless steel pan) and bring to the boil.

• Reduce heat and simmer uncovered until fish is cooked and gravy is thick.

• Shake pan or turn fish pieces carefully once or twice during cooking.

• Serve with white rice.