4 to 6 servings
•Onion, chopped -- 1
•Garlic, peeled -- 4-6 cloves
•Gingerroot, peeled and thinly sliced --
1 1-inch piece
•Chile peppers, chopped -- 1-6
•Tamarind pulp -- 2-3 tablespoons
•Warm water -- 1 1/2 cups
•Oil -- 3-4 tablespoons
•Mustard seeds -- 1 tablespoon
•Ground coriander -- 1 tablespoon
•Turmeric --2 teaspoons
•Fenugreek -- 1 teaspoon
•Curry leaves (optional) -- 4-6
•Salt and pepper -- to taste
•White fish, cut into bite-sized pieces
-- 2 pounds
•Coconut milk -- 1 1/2 cups
1.Place the onion, garlic, gingerroot and chilies in a
blender or food processor and process until pureed but
still a little chunky. You may have to add a little water
and work in batches if using a blender.
2.Mix the tamarind pulp with the water and break it up
with a fork or your hands to dissolve. Strain the tamarind
water and discard the pulp.
3.Heat the oil in a large pot, kadhai or wok over medium-high
flame. Add the mustard seeds and sauté until they
start to pop. Add the dry spices quickly and stir just
until they are absorbed by the oil. Do not allow the spices
4.Quickly add the onion puree and curry leaves. Reduce
heat to low and cook until the liquid is reduced and the
onions have lost their raw flavor, about 10-15 minutes.
5.Add the tamarind water, season with salt and pepper
and simmer another 10-15 minutes to meld the flavors and
reduce the liquid a little.
6.Stir in the fish and coconut milk and simmer slowly
another 5-10 minutes until the fish is cooked through.
Adjust seasoning and serve with basmati rice.