Serves: 4
Total Calories: 409

1/4 cup Tamarind Paste
2 medium onions, with skin on, halved
1 head garlic (small), cloves separated but not peeled
1/4 cup finely chopped dried coconut (kopra) or 1 tablespoon finely ground unsweetened dried coconut
2 tablespoons white sesame seeds
1/2 teaspoon , hot red pepper flake, , or to taste
1 1/2 tablespoons coriander seeds
2 1/2 teaspoons cumin seeds
1/2 teaspoon fenugreek seeds
2 to 3 tablespoons vegetable oil
15 to 20 fresh curry leaves
1/8 teaspoon ground asafoetida
1 1/2 pounds any firm fish fillets, such as halibut steaks, or swordfish, about 1/2-inch thick, cut into 2-inch pieces
1 teaspoon salt, or to taste
1 1/2 to 2 cups water
1/4 cup finely chopped fresh cilantro, including soft stems
1/4 teaspoon Garam Masala

1. Prepare the tamarind paste. Then, preheat the broiler. Place the onions and garlic on a cookie sheet and broil on the top rack of the oven or in the broiler, turning once or twice, until completely charred. Let cool, peel off most of the charred skin from the onions (leave a little of the second layer for flavor) and garlic, then process in a food processor or a blender to make a smooth paste. Leave in the work bowl.

2. In a small nonstick skillet over medium heat, dry-roast together the coconut, sesame seeds, and red pepper flakes until golden, and remove to a bowl. Then dry-roast the coriander, 1 1/2 teaspoons cumin, and fenugreek seeds until a few shades darker. Let cool, then grind all the dry-roasted ingredients together in a spice or a coffee grinder to make as fine as possible. Add to the roasted onion-garlic paste and process once again to mix.

3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the remaining 1 teaspoon cumin seeds they should sizzle upon contact with the hot oil. Quickly add the curry leaves and asafoetida, then carefully (in case it splatters) mix in the processed onion-spice paste. Cook, stirring as needed, over medium heat until golden brown, about 10 minutes.

4. Mix in the tamarind paste and cook about 2 minutes. Add the fish pieces and salt and stir carefully about 2 minutes. Then add the water and cilantro and simmer until the fish is flaky and opaque and the oil separates to the sides, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 409
Calories from Fat: 83

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