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Ingredients :
6 fish streaks
2 cloves garlic,
crushed
2 tablespoons tamarind concentrate
1 tablespoon fish curry powder
1/2 teaspoon turmeric, ground
1 tablespoon lemon juice
3 red chilies, seeded and chopped finely
3 tablespoons cooking oil
1/2 cup coconut milk
Method :
Use a small bowl to combine the garlic,
curry powder, turmeric, tamarind, lemon juice and chili. Place the fish
steaks in a shallow ovenproof dish. Brush both sides of the fish steaks
with the garlic mixture. Cover and set aside in the fridge for 1 hour.
Heat a large frying pan or wok with cooking oil. Add the fish steaks and
cook over moderate heat for 2 minutes on each side. Stir in the coconut
milk, cover and simmer for 10 minutes or until the fish flakes when
tested with a fork. Serve while hot.
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