Ingredients

Method

Cut the fish into large chunks, rub in 1 tsp each salt and turmeric and set aside. Devein and butterfly the prawns if using before rubbing as above.

Heat half the oil till very hot, add the kari patta, wait till they splutter, then add the onions, frying till medium brown.

Add the ginger and garlic and fry till the raw smell disappears, then add the rest of the turmeric, cumin, ground coriander and green chillies, frying for 3-4 minutes.

Now add the tomatoes and fry them with a pinch of salt for about 5 minutes. Then add the fresh coriander.

Allow to cool a bit then put this masala into the mini chopper and blend till smooth. Transfer to a jug if you need to do this in more than one batch.

Using the same pan, heat the other 3 tbsp oil till very hot, then carefully and briefly flash fry the fish or prawns, remove to a plate.

Now put the sauce back into the pan, adding a cup of hot water and a pinch of salt, bring to the boil and simmer for 10 minutes.

Add the tamarind paste, garam masala and coconut milk, stir well to mix.

Carefully add the fried fish or prawns to the pan, cover and cook gently to avoid the fish/ prawns disintegrating or overcooking for approximately 5 minutes or until just cooked.

>>>>>Reheat very gently in an oven or microwave till heated through.