South Indian Fish Curry

Ingredients

1. 2 slices of fish steaks (I have used tenggiri - cut into cubes)
2. 2 Tbsp tamarind paste
3. 400 ml water
4. 3 Tbsp oil
5. 1 tsp black mustard seeds
6. 1 stalk lemon grass, bruised
7. ½ tsp salt (to taste)
8. 1 tsp sugar
9. 1 tomato (quartered)
10. 1 spring curry leaf

Spice Paste (grind together)

1. 2 Tbsp ground coriander
2. 1 Tbsp ground cumin
3. ½ tsp ground fennel
4. 1½ tsp chilli powder
5. 1 Tbsp chopped ginger
6. 1 small onion
7. 2 clove garlic

Method

1. Knead tamarind with water. Strain and set aside.
2. Heat oil in wok and fry paste and mustard seeds over medium heat for 5-6 minutes or until paste is fragrant and volume has reduced by about one-third.
3. Add tamarind liquid, lemon grass, salt, sugar and tomato and simmer for 8 minutes.
4. Add fish and curry leaves and simmer for 6-7 minutes or until fish is cooked through. Season to taste.

5. Serve with rice.