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Ingredients : Serves
4
500
g firm fish fillets
1/4
cup vinegar
1 onion, chopped finely
1
teaspoon finely grated fresh ginger
1
tablespoon tamarind pulp
3
cloves garlic, chopped finely
Salt to taste
10 curry leaves
1
stalk lemon grass (white part only)
1
inch (2.5 cm) cinnamon stick
1/4
teaspoon fenugreek seeds
1/4
teaspoon black pepper, ground
1/2
teaspoon chil powder
1
1/2 cups water
2
tablespoons cooking oil
Method :
Wash and pat dry the fish fillet with a
kitchen towel. Cut the fish fillet into serving pieces. Soak the
tamarind in the vinegar until the tamarind is soft. Squeeze the tamarind
in the liquid to dissolve the pulp. Strain through a fine nylon sieve
and discard the seeds and fibers. Heat up a stainless steel pan and add
in all the ingredients. Bring to a boil. Reduce the heat and simmer
uncovered until the fish is cooked and gravy thickens. Shake the pan and
turn the fish pieces carefully once or twice during cooking to ensure
evenly cooked. Serve with steamed white rice for a very delicious meal.
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