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Ingredients :
550 g fish fillets
1
tablespoon tamarind pulp
1/2 cup hot water
1
medium onion, chopped
4
cloves garlic
1
teaspoon fresh ginger, chopped
1
tablespoon ground coriander
2
teaspoons ground cumin
1
teaspoon ground turmeric
1.5
teaspoon chili powder
1/2 teaspoon ground fenugreek
3
tablespoons cooking oil
1
tablespoon vinegar
1
1/2 teaspoons salt
Method :
Wash the fish and pat dry with paper
towel. Then cut the fish fillets into serving pieces. Fill a bowl with
hot water and soak the tamarind for 10 minutes. Remove the pulp off the
seeds of the tamarind by rubbing 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.
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