Tart Fish Curry Recipe

1 lb. firm fish (e.g. tuna) cut into 1" pieces
1 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

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.