Giant tamarind trees grow everywhere in southern India, offering shade from the O sun and their fruits for cooking. The sweet and sour flavor of tamarind is found in all kinds of dishes, from the fruity sweets loved by schoolchildren to curries such as this one. Fish cooked in terra-cotta pots with red chilies and tamarind is eaten by I
millions of people in the fishing communities. Serve this curry with plain rice. i_i
2 tbsp vegetable oil l^J
1 tsp mustard seeds 10 curry leaves pinch of fenugreek seeds
2 garlic cloves, chopped
2 onions, chopped
74 tsp ground turmeric 72 tsp chili powder
3 tomatoes, chopped 1 tsp tomato paste sea salt
72 cup tamarind water, made with 13/4 oz (50 g) pulp and 72 cup water (p322) 174 lb (500 g) lemon sole fillets
Heat the oil in a large saucepan. Add the mustard seeds and, when they begin to pop, add the curry leaves, fenugreek seeds, and garlic. Sauté for 1-2 minutes or until the garlic turns brown. Stir in the onions and cook over moderate heat, stirring occasionally, for 10 minutes or until they are golden.
Add the turmeric and chili powder and mix well, then add the chopped tomatoes, tomato paste, and some salt and cook for a further 2 minutes. Pour in the tamarind water and 3/4 cup water.
Bring the mixture to a boil and simmer for 12 minutes, stirring occasionally, until the sauce thickens.
Cut the fish fillets into pieces and carefully mix into the sauce. Lower the heat and cook gently for 4-5 minutes or until the fish is just cooked through. Serve immediately.
sweet and sour o
mild, creamy, nutty and aromatic
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