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Tart Fish Curry Recipe | |
Thai Seafood | |
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Ingredients:
1 lb. firm fish (e.g. tuna) cut into 1" pieces1 T tamarind paste 1/4 c. vinegar 1 medium onion 1/2 inch piece of fresh ginger root, bruised and chopped finely Salt to taste 6 to 8 fresh curry leaves 1 two inch section of lemon grass, sliced finely, or 2 to 3 strips lemon rind 1 inch piece of cinnamon stick 1/4 t. fenugreek seeds 1/4 t. black pepper 1/4 t. Cayenne pepper 1 1/2 c. water 2 T peanut oil
Directions:
Wash fish. Soak the tamarind in the vinegar until soft; mix well so there are no lumps. Put all ingredients in a saucepan and mix well. Let sit for 1 hour. Bring to a boil. Reduce heat and simmer uncovered. Shake pan; do not stir. Turn fish pieces once or twice during cooking. Cook until the fish is tender and the gravy is thick. | |