1 small ball tamarind (about the 1 1/2 tsp. cumin seeds size of a lime) 1 tsp. salt 1 1/2 tsp. coriander seeds 1/8 tsp. turmeric 5 red chilies 1 medium sized onion, chopped 6 Tbsp. vegetable oil 1 lb.. fish (any kind) 2 Tbsp. coconut (shredded)
Soak tamarind in a cup of hot water for 1/2 hour and make a juice of about 1 1/2 cups. Wash fish thoroughly. If it it small like smelt use it as it is. If it is big, cut it in to pieces and keep it aside. In a skillet saute coriander seeds and chilies in a teaspoon of oil until golden brown and grind them with coconut and cumin seeds in a blender with 1/4 cup of water into a fine paste. Add salt, ground paste of spices, tamarind juice, turmeric, onion, fish and the remaining oil in a saucepan and cook on the stove over medium fire. When the liquid becomes thicker, and when oil starts floating on top, remove curry from heat. Serve it hot with rice. 5 servings. Note: In the case of small fish like smelt, let the sauce of tamarind juice mixed with spices boil and then add the fish.