500 gms firm, strong tatsing fish. I like trevally but use whatever you like. I probably wouldn't use King George Whiting or something as delicate as that. (Cutlets or fillets the size of about half a slice of bread)
2 medium oniions finely diced
2 cloves garlic (or 1 teasponn of the crushed garlic from a jar)
1 tablespoon ginger (crushed or finely chopped)
1 teaspoon mustard seeds
4 or 5 curry leaves
2 Tablespoons Chilli Powder
1Tablespoon Coriander Powder
1 Tablespoon Cumin Powder
1 teaspoon Tumeric Powder
2 Limes & some Kafir lime leaves.
1/2 cup cheap balsamic vinegar
2 tablespoons Vegetabel Oil
Fresh Coriander - Stems diced & leaves plucked
3 peeled tomatoes from a tin
Water as required
Brown Sugar or Palm Sugar as required
Mix the Chilli,Coriander, Cumin & Tumeric with the balsamic vinegar and leave to sit for while you prep the other ingredients.
1. Heat the vegetable oil with the mustard seed until the seeds pop.
2. Add the curry leaves onions, ginger,garlic & coriander stalks & fry gently until translucent. (you can also fry this in ghee if you want)
3. Add the tomatoes & fry until they have broken up adn softened.
4 Add the spice mix & fry until the oil seperates & comes to the surface of the mix.
5. Add a small amount of water at this stage if it looks like sticking.
6. Dissolve the tamarind in about 1/2 a cup of boling water & add it to the mix.
7. Fry for a few minutes until it is incorporated into the mix. (3 mins or so)
8. Add the fish, spoon over the fish, cover & cook gently for about 8 minutes until the fish is cooked.
9. Add lime juice & salt to taste. It should have that sour/hot/sweetish lip smacking flavour. If it is too hot or too sour add some of the sugar.
10. Add a torn up kafir lime leaf & coriander leaves. Mix into dish.
This will always taste better the next day so have some patience & it will be rewarded.