500g fish fillets
1 Tbl curry powder
some tamarinds soaked in hot water
¼ tsp turmeric
3 Tbl oil
6 curry leaves
¼ tsp fenugreek seeds
1 medium onion (finely chopped)
2 cloves garlic (finely chopped)
Cut the fish fillets into serving-size pieces.
Strain the tamarinds, and pour over the fish with curry, turmeric, chilli and salt and marinate the fish for 20 minutes.
Heat the oil and fry the curry leaves and fenugreek seeds for 2 minutes. Add the onion and garlic and fry until golden.
Add the fish and marinade, cover and cook over a low heat for 10 minutes.
Uncover and cook a further 10 minutes. Serve with boiled rice.
DATE: May 1983
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