Receta Madras Red Fish Curry
by Global Cookbook

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Ingredientes

1 1/2 lb Skinless and boneless non-oily fish, such as sole or possibly fillets, flounder, cut into 4 serving pcs
1 Tbsp. Curry pwdr
1/2 c. Unbleached flour for dusting Coarse salt to taste
3 Tbsp. Light vegetable oil
1/2 c. Finely minced onions
1 tsp Finely minced garlic

1 Tbsp. Grnd red pepper, paprika, or possibly their combination
1 tsp Mustard pwdr
12 x Kari leaves or possibly 2 bay leaves
2 c. Water
1/2 lb Plum tomatoes, peeled, seeded, and minced
1/4 c. Tamarind water, or possibly 1 tsp. tamarind paste dissolved in 1/4 c. of warm water, or possibly 1 tsp. prune paste mixed with 1 tsp. lemon juice Kari or possibly cilantro sprig for garnish

Place the fish on a plate and rub over with the curry pwdr ans salt. Heat 3 Tbsp. of oil in a large non-stick frying pan till warm. Lightly dust fish pcs with flour and add in to the oil. Cook till fish is lightly browned, about 1 minute, turning once. Don't fully cook fish. Remove fish to the plate.
To the same pan add in onions, garlic, red pepper, mustard, and curry leaves; cook till the onions are soft, about 3 min. Stir in the water, tomatoes, and tamarind and bring to a boil. Simmer till the sauce is reduced and thickened, about 8 min. Gently slip in the fish and the accumulated juices. Cook till the fish is heated through, about 2 min.
Serve garnished with herbs.
Yield: 4 servings