Sri Lankan Fish Curry with Tamarind Recipe (Siyambala Malu Curry)

Fish Curry with Tamarind Recipe (Siyambala Malu Curry)
Ingredients : Serves 6
500 g 1 tablespoon 1/2 cup 1 1/2 tablespoons 1 teaspoon 1/4 teaspoon 1 teaspoon 3 tablespoons 6 1/4 teaspoon 1 2 cloves	Firm fish fillets Tamarind pulp Hot water Ceylon curry powder Salt Ground turmeric Chili powder Oil Curry leaves Fenugreek seeds Medium onion, finely chopped Garlic, finely chopped
Method : Wash and dry fish and cut into serving pieces. Soak tamarind pulp in hot water, allow to cool and squeeze to dissolve pulp. Strain through fine nylon sieve and discard seeds and fibers. Combine tamarind liquid with curry powder, salt, turmeric, chili 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 low heat for 10 minutes. Uncover and cook for a further 10 minutes. Serve with white rice and vegetables curries.