Fish Curry with Tamarind Recipe

(Siyambala Malu Curry)

Ingredients : Serves  6

500 g

1 tablespoon

1/2 cup

1 1/2 tablespoons

1 teaspoon

1/4 teaspoon

1 teaspoon

3 tablespoons

6

1/4 teaspoon

1

2 cloves

Firm fish fillets

Tamarind pulp

Hot water

Ceylon curry powder

Salt

Ground turmeric

Chili powder

Oil

Curry leaves

Fenugreek seeds

Medium onion, finely chopped

Garlic, finely chopped

• Wash and dry fish and cut into serving pieces.

• Soak tamarind pulp in hot water, allow to cool and squeeze to dissolve pulp.

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

• Combine tamarind liquid with curry powder, salt, turmeric, chili powder and marinate fish for 20 minutes.

• Heat oil and fry the curry leaves and fenugreek seeds for 2 minutes.

• Then add onion and garlic and continue to fry on medium heat until onion is golden, stirring occasionally.

• Add fish and marinade, cover and cook over low heat for 10 minutes.

• Uncover and cook for a further 10 minutes.

• Serve with white rice and vegetables curries.