ANGLO-INDIAN TANGY FISH CURRY (Fish cooked in Tamarind Sauce)

ANGLO-INDIAN TANGY FISH CURRY

(Fish cooked in Tamarind Sauce)

Serves 6 

Ingredients

1 kg good fleshy fish cut into slices or chunks

½ cup thick tamarind juice extracted from a lime size ball of tamarind

3 tablespoons coconut paste

2 big onions chopped finely

2 tablespoons ginger garlic paste

3 teaspoons chillie powder

1 teaspoon cumin powder

 2 teaspoons coriander powder

½ teaspoon turmeric powder

 Salt to taste

3 tablespoons oil

Mix the fish with a pinch of turmeric and salt and fry it lightly to make it firm.

Make a paste of the ginger garlic paste, chillie powder, cumin powder, coriander powder, turmeric powder and a little water

Heat the oil in a shallow pan and fry the onions till golden brown. Add the paste and fry well for some time.

Add the coconut paste and fry for a few minutes till the oil separates from the mixture. 

Add the salt, tamarind juice and a little more water and bring to boil.

When its nicely boiling, add the fish and cook for about 6 to 7 minutes till the fish is cooked.

Garnish with chopped coriander leaves and slit green chillies