Ingredients
- 1 1/2 pounds of boneless, skinless non-oily fish fillets, such as sole or flounder, cut into 4 portions
- 1 tablespoon curry powder
- 1/2 cup unbleached flour for dusting
- Coarse salt, to taste
- 3 tablespoons light vegetable oil
- 1/2 cup finely chopped onions
- 1 teaspoon finely minced garlic
- 1 tablespoon ground red pepper, paprika, or a blend of both
- 1 teaspoon mustard powder
- 12 kari leaves or 2 bay leaves
- 2 cups water
- 1/2 pound plum tomatoes, peeled, seeded, and chopped
- 1/4 cup tamarind water, or 1 teaspoon tamarind paste dissolved in 1/4 cup hot water, or 1 teaspoon prune paste mixed with 1 teaspoon lemon juice
- Kari or cilantro sprig for garnish
Curry Powder
- 2 tablespoons coriander seeds
- 2 teaspoons fenugreek seeds
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon fennel seeds
- 1 (3-inch) cinnamon stick
- 5 whole cloves
- 1 tablespoon turmeric powder
- 1 teaspoon ground red pepper
