Tamarind Fish Curry

Ingredients:
Fish cut in to large cubes 600g Ground black pepper 1tsp
Salt 1tsp
Ground turmeric 1/2 tsp
Onions, finely chopped 2 Fenugreek seeds 1/2 tsp
Garlic, finely sliced 2 cloves
Finely chopped fresh ginger 1tsp Small stick cinnamon 1''
Curry leaves 8
Ceylon curry powder 1 and 1/2 tsp Tamarind liquid 1/4 cup
Coconut milk 2 cups
Oil for frying

Method:
Wash fish steaks, dry on kitchen paper and rub each steak well with a mixture of pepper, salt. Keep aside for 15 minutes. Heat oil in a large frying pan and fry fish quickly to a lightly golden color.
Drain on paper while preparing the gravy.
Heat 2 tablespoons oil in a large saucepan and gently fry onions, fenugreek, garlic and ginger until onions are soft and golden.
Add cinnamon, curry leaves and curry powder, turmeric and fry for 1 minute, stirring.
Add tamarind liquid stir well for a minute and coconut milk and simmer, uncovered, until gravy is thickened and slightly reduced. Adjust seasoning with salt and pepper. Sprinkle pinch of sugar.
Put in the fish steaks. Cook till the fish are well cooked by simmering for 10 minutes.

Serve hot with rice as a side dish or roti.