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Ingredients : Serves 4
4
large fish steak
1
teaspoon black pepper, ground
Salt to taste
1
teaspoon turmeric, ground
2
medium onions, chopped finely
1/2
teaspoon fenugreek seeds
2
cloves garlic, sliced finely
1
teaspoon finely chopped fresh ginger
1 small stick cinnamon
10 cury leaves
1
1/2 tablespoons curry powder
1/4
cup tamarind liquid
2
cups coconut milk
Oil for frying
Few pieces of pandanus leaves
Method :
Wash the fish steaks and dry with kitchen
papers. Mix the pepper, salt and turmeric in a small bowl. Rub the
mixture on each fish steak. Heat a large frying pan with cooking oil and
fry the fish steak quickly to a golden color. Remove and drain on
absorbent paper while preparing the gravy.
To prepare the gravy, heat 2 tablespoons
oil in a large saucepan and gently fry the garlic, fenugreek, onions and
ginger until the onions are soft and golden. Add the pandanus leaves,
curry leaves, cinnamon, curry powder and fry for about 2 minutes,
stirring. Add the tamarind liquid and coconut mil. Simmer without cover
until the gravy thickened. Add in the fish steaks. Cut into serving
pieces if they are too large. Spoon the gravy over the fish and simmer
for about 10 minutes. Remove and serve hot with boiled rice and other
vegetable curries for a sumptious meal.
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