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Serves 6 to 8
2 pounds fish fillets (halibut, cod, or salmon)
1 ½ tablespoons tamarind pulp (not concentrate)
½ cup water
¼ teaspoon mustard seeds
1/8 teaspoon fenugreek seeds
1 dried red pepper
5 to 6 curry leaves (optional)
3 tablespoons vegetable oil
1 cup finely chopped onion
Spice mixture:
3 teaspoons ground coriander
½ teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground black pepper
1/8 teaspoon ground turmeric
2 slices ginger, each 1/8 inch thick
1 green chili (Serrano, Thai, or jalapeno), split lengthwise
¼ cup water
1 ¼ teaspoons salt
½ cup canned unsweetened coconut milk
¼ cup water
Cut fish fillets crosswise into strips 2 inches wide; set aside.
Place tamarind pulp and ½ cup water in a 1-quart saucepan and boil together for 5 minutes, stirring to break up tamarind. Remove from heat and strain through sieve into a bowl, pressing out all the liquid. Discard pulp. Set thick tamarind liquid aside.
In a large covered frying pan over medium-high heat, fry mustard seeds, fenugreek seeds, dried red pepper, and curry leaves, if using, in oil until mustard seeds begins to pop. Uncover, add onion, and fry until edges of onion are nicely browned.
Turn heat down to medium and add spice mixture, ginger, green chili, and ¼ cup water. Fry for another 2 minutes, stirring constantly. Add reserved tamarind juice and salt and simmer for about 2 minutes.
Add coconut milk and ¼ cup water and stir to combine thoroughly. Add fish pieces to the pan in a single layer (not stacked). Spoon sauce over pieces and continue simmering until fish is opaque, about 10 minutes, gently turning pieces over, if necessary. Taste for salt.
Fish pieces will be very soft; transfer carefully to a serving dish, pouring remaining sauce over them.
Maya Kaimal, Curried Favors, pg 106
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1st Keep
 janetlsanders
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