Prep 10 mins
Cook 40 mins
I've posted this after a request from another member, I've never tried it as we don't eat fish but its copied from "The Complete Asian Cookbook" by a fantastic cook Charmaine Solomon. She states that in Sri Lanka the acid used for this dish is called "goraka" but she has used tamarind as its easily available.
- 500 g fish fillets or 500 g steaks
- 1 tablespoon tamarind pulp
- 1⁄4 cup vinegar
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 teaspoon grated gingerroot
- 1 teaspoon salt
- 6 -8 curry leaves
- 1 stalk lemongrass (or 2 strips lemon rind)
- 1 inch cinnamon stick
- 1⁄4 teaspoon fenugreek seeds
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon chili powder
- 1 1⁄2 cups water
- 2 tablespoons oil
- Wash and dry fish, cut into serving pieces.
- Soak tamarind in vinegar until its soft. (If tamarind is very dry, heat in an enamel saucepan for a few minutes adding some of the water).
- When cool enough to handle, squeeze the tamarind in the liquid to dissolve the pulp, strain through a fine nylon sieve and discard seeds and fibres.
- Put all ingredients into a pan (preferably an enamel or stainless steel pan) and bring to the boil.
- Reduce heat and simmer uncovered until fish is cooked and gravy is thick.
- Shake pan or turn fish pieces carefully once or twice during cooking.
- Serve with white rice.