600 g (1 lb 5 oz) coriander leaves
(cilantro)
100 g (3½ oz) fenugreek leaves
(methi), or 25 g (1 oz) dried
8 firm fish steaks, total about 1.2 kg
(2 lb 8 oz), use Spanish mackerel
or similar
Salt to taste
2 Tbsp cooking oil + enough for
pan-frying
1 large onion, peeled and finely diced
1 head garlic, peeled and finely
chopped
1 tsp ground turmeric
1 Tbsp fish curry powder
Chilli powder to taste
250 g (9 oz) tamarind pulp, mixed
with 500 ml (16 fl oz / 2 cups)
water and strained for juice
Trim off roots and tough lower stems of coriander and discard. Wash
and drain remainder well, then chop finely and set aside. Repeat with
fenugreek if using fresh leaves.
Season fish steaks with salt and pan-fry in oil on both sides until
lightly golden, then remove and drain on paper towels. Re-oil pan
as necessary.
Heat 2 Tbsp oil in a pot and fry onion over medium-low heat until
translucent and lightly browned. Add garlic, turmeric and curry and
chilli powders. Stir to mix.
Add fenugreek and fry until aromatic, then add coriander and
continue to fry, stirring constantly, for 8–10 minutes or until coriander
collapses and darkens.
Add fried fish, tamarind juice and salt to taste, then pour in 750 ml
(24 fl oz / 3 cups) water and cook over low heat for 1 hour or until
liquid is reduced to about 250 ml (8 fl oz / 1 cup) and thick. Adjust
seasoning to taste, if necessary.
Serve warm with plain rice (see pg 82).
Do not question the large
quantity of coriander (cilantro)
called for in this recipe as the
leaves collapse and reduce
considerably with sautéing.
Heat a greased pan and fry
seasoned fish on both sides until
lightly golden. Do not overcrowd
pan and re-grease as necessary.
After adding fried fish steaks
to sautéed herbs, refrain from
frequent or vigorous stirring to
prevent the fish from breaking
up or flaking.
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