Tart Fish Curry

Ingredients

• 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

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.

Submitted 4/17/06.
Source: epicurean magazine
Submitted By: b smith

Tart Fish Curry