Ingredients:
4 slices of a fleshy white fish fillets, 1 inch thick ( I use kingfish/ seer fish)
1/2 limes, juice of
1 teaspoon salt
2 tablespoons oil
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
5 -6 sprigs curry leaves
1 tablespoon coriander powder
1 tablespoon chili powder
1 tablespoon tamarind pulp, soaked in
1 cup water
Directions:
Marinate the fish in lime juice and salt for 1/2 an hour.
In a pan heat the oil and add the mustard and fenugreek seeds.
When they sizzle add the rest of the ingredients except the tamarind and fish.
Stir in the fish slices and cook on high heat till the fish is half done.
Extract the pulp from the tamarind, and add the strained pulp to the pan.
Simmer on low till the fish cooks and all the liquid is absorbed.
Serve hot.
Servings: 2
Time preparation: 30 min.
Time total: 45 min.