TANGY FISH CURRY (FISH CURRY IN A TAMARIND BASE)
1 kg of any fleshy fish cut into thick slices
3 medium size onions chopped finely
2 tomatoes chopped
2 teaspoons chillie powder
½ teaspoon turmeric powder
1 Cup tamarind juice extracted from a lime sized ball of tamarind
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons chopped garlic
1 teaspoon chopped ginger
4 green chillies slit lengthwise
3 tablespoons Oil
Salt to taste
Wash the fish and marinate it with a pinch of salt and turmeric powder for 15 minutes. Heat oil in suitable vessel and sauté the onions, ginger and garlic for about 5 minutes. Add the tomatoes, chillie powder, cumin powder, coriander powder, turmeric powder and salt and fry on low heat till the tomatoes are pulpy.
Add the tamarind juice and half cup of water and bring to boil.
Add the fish and green chillies and mix gently.
Simmer on low heat for about 7 or 8 minutes till the fish is cooked.
Serve with steamed Rice or bread.
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