Recipe

Make Curry

1. In small bowl, combine Malabar tamarinds with enough hot water to cover, and set aside for 15 to 20 minutes to soften.
2. With measured spices nearby, heat 2 tbsp of oil in medium frying pan over medium-high heat, until oil is shimmering. (To test the heat, add a couple of mustard seeds. If they start to sizzle, the oil is ready.) Reduce heat to medium, add mustard seeds and crackle them for a few seconds until popping subsides, taking care that they don’t burn. Immediately add coriander and cumin seeds, and roast for a few seconds. Add chili powders and turmeric, and cook for 30 seconds, until smell of raw spice disappears. Add coconut and stir for 2 minutes, until warm and lightly coloured.
3. Add contents of pan to food processor. Blend, adding enough water (about 1/4 to 1/2 cup) to make smooth, thick paste. Set aside.
4. Heat remaining 1/4 cup of oil in large frying pan or wok over medium-high heat. Add curry leaves, green chili, onions, ginger and garlic, and sauté for 1 minute. Stir in reserved paste, then add tomatoes and soaked Malabar tamarinds with soaking liquid. Boil for 5 minutes, then season with salt.

Cook Fish and Serve

1. Add fish to same pan, reduce heat to medium-low and simmer for 5 minutes, or until just cooked.
2. Transfer to serving platter. Garnish with cilantro and serve, if you wish, with neer dosa and ginger pickle.