Fish Curry with Tamarind (Siyambala Malu Kari)

Ingredients:

500 g (1 lb) firm fish steaks or fillets
1 rounded tablespoon tamarind pulp
1/2 cup hot water
1 1/2 tablespoon Ceylon curry powder
1 teaspoon salt
1/4 teaspoon ground turmeric
1 teaspoon chille powder
3 tablespoon oil
6 curry leaves
1/4 teaspoon fenugreek seeds
1 medium onion, finely chopped
2 cloves garlic, finely chopped

Method:
Wash and dry fish and cut into serving pieces. Soak tamarind pulp in hot water, allow to cool, squeeze to dissolve pulp. Strain through fine nylon sieve and discard seeds and fibers. Combine tamarind liquid with curry powder, salt turmeric, chille powder and marinate fish for 20 minutes.
Heat oil and fry the curry leaves and fenugreek seeds for 2 minutes, then add onion and garlic and continue to fry on medium heat until onion is golden, stirring occasionally. Add fish and marinade, cover and cook over heat for 10 minutes. Uncover and cook for a further 10 minutes. serve with white rice and vegetable curries