Tangy Tamarind Fish Curry
250 gms basa fish
2 tablespoons tamarind paste
1 1/2 tablespoons jaggery (you can use more if you like)
1/12 cups water
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon methi (fenugreek) seeds
6-8 curry leaves
1 1/2 tablespoon of chopped ginger
1 teaspoon chilli flakes/chilli powder
Salt to taste
In a large pot, heat 1 ½ cups water. Once the water starts bubbling, add the tamarind paste and stir it around so that there are no lumps. The add the jaggery and dissolve. Stir the mixture around till it thickens a bit. Remove from heat and keep aside.
In the same pot, pour 2 tablespoons of coconut oil. When the oil is hot, add the mustard and methi seeds, then the curry leaves and chopped ginger. Once the ginger browns a bit, add some crushed chilli flakes or chilli powder. Then pour in the tamarind-jaggery liquid and let it simmer for a few minutes.
Next, add the steamed fish fillets and a teaspoon of chopped coriander stems. Let the curry bubble for a few minutes more, so that the fish can absorb the flavours.