INGREDIENTS

1 1/4 pounds fish fillet (steaks or whole small fish)
1 1/4 tablespoons tamarind pulp
3/4 cup hot water
1 1/4 medium onion, chopped
4 cloves garlic
1 1/4 teaspoon chopped fresh ginger
1 1/4 tablespoons ground coriander
2 1/2 teaspoons ground cummin
1 1/4 teaspoons ground tumeric
1 1/4 teaspoons chili powder
3/4 teaspoons ground fenugreek
4 tablespoons oil
1 1/4 tablespoons vinegar or lemon juice
1 1/4 teaspoons salt

COOKING METHOD

Wash and dry fish and cut into serving pieces or clean whole small fish.

Soak tamarind pulp in hot water for 10 minutes, then rub pulp off seeds and dissolve in water. Strain and discard seeds and fibers.

Use blender to blend onion, garlic and ginger. Add tablespoon of tamarind liquic, and blend to a smooth puree. Mix in the ground spices.

Heat oil in saucepan and fry blended mixture, stirring until it thicken and darkens. Add rest of tamarind liquid, salt, and vinegar with enough hot water to immerse fish.

When liquid begins to boil, add fish and simmer gently until cooked.