- 60 ml vegetable oil
- 1 tbsp yellow mustard seeds
- 1 large onion, finely chopped
- 15g/3 cloves of garlic, finely crushed
- 30 fresh curry leaves
- 2tsp Kashmirir chili powder
- 2 tsp ground coriander
- 2 tsp turmeric
- 400g can chopped tomato
- 100ml tamarind liquid
- 2 green chilies, each sliced lengthways into 6 pieces, with seeds.
- 1 tsp salt
- 700g snapper fillets, cut into 5cm chunks.
- Boiled basmati rice
- Tamarind Liquid
- Heat the oil in a heavy-based saucepan or karahi over a medium heat.
- When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes until softened and lightly golden.
- Add the curry leaves, chili powder, coriander and turmeric and fry for 2 minutes, then stir in the tomatoes, tamarind liquid, green chilies and salt and simmer for about 10 minutes until rich and reduced. Add the fish, cook for a further 5 minutes or until just cooked through, and serve with plain rice.
To make the tamarind liquid
- Take 60g tamarind pulp and put it in a bowl with 120 ml just-boiled water. Leave to soak for 15 minutes, then work the paste with your fingers until it has been broken down and the seeds have been released.
- Strain the slightly syrupy mixture through a fine sieve, rubbing it well against the side of the sieve to extract as much of the extract as possible.
- Discard the fibrous material and seeds left behind. The liquid is ready to use and will keep in the fridge for 24 hours.