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