Hot Tamarind sauce for fish curry (29.01.08)

Seafood

3 Tbsp oil

3 large tomatoes

1 tsp mustatrd seeds

1 Tbsp crushed garlic

3 tsp red chillies

1 Â½ tsp dhunia / jeero powder

1 large onion

1 tsp methi seeds

1 tsp jeera

Salt to taste

Â½ level tsp turmeric

Note: This is just for the gravy. This fish must be smeared with its own masala, for which use your favourite recipe.

Braise onions, methi, mustard , garlic and jeera in oil and when onions soften and become transparent add the tomatoes (chopped or pulverized). Lower heat and allow tomatoes to blend in smoothly.

Now add chillies, turmeric, salt and dhunia / jeero and curry leaves. Braise for a minute then add the tamarind and a cup or two of water. Simmer slowly, allowing the spices to saturate curry, then lower the masala smeared fish slices into the gravy and simmer slowly till fish is cooked.

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