-
Wash the fish and dry well on paper
towels.
-
Cut steaks into serving pieces, rub over
with salt and turmeric and fry in hot oil until deep brown and crisp all
over.
-
Pour off the oil.
-
Dissolve tamarind pulp in vinegar,
squeezing between the fingers to release all the pulp from the seeds.
-
Push through a fine nylon sieve, adding a
little extra vinegar if necessary.
-
Discard seeds and fibers left in sieve.
-
In a dry pan roast the coriander, cumin
and fennel separately for a few minutes until they smell aromatic and
the color darkens slightly.
-
Combine them with the tamarind pulp and
chili powder.
-
Pour over the fish slices in the pan and
simmer for a few minutes.
-
Add salt to taste and, if liked, a little
sugar.
-
Store in clean dry bottles.
-
Serve as an accompaniment with rice and
curries.