Sour fish curry

Sour fish curry

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1 tablespoon tamarind pulp
125ml hot water
1 onion, chopped
3 garlic cloves, crushed
1 teaspoon fresh ginger, chopped
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon chilli powder
1/2 teaspoon ground fenugreek
3 tablespoons oil
1 tablespoon vinegar or lemon juice
1 1/2 teaspoons salt
500g fish fillets or steaks, cut into serving pieces

Method

  1. Soak tamarind pulp in hot water for 10 minutes, then rub pulp off seeds and soften it in the water. Strain and discard seeds and fibres.
  2. Purée onion, garlic, ginger and 1 tablespoon tamarind liquid in a blender or food processor, or pound in a mortar using a pestle. Mix in spices.
  3. Heat oil in a saucepan and fry spice mixture, stirring, until it thickens and darkens. Add rest of tamarind liquid, the vinegar or lemon juice, salt and enough hot water that will just cover fish. When this comes to the boil, put in fish and simmer very gently for 10–15 minutes or until it flakes easily when tested with a fine skewer.
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