Once when I tasted a Manglorean fish curry from our neighbour, I didn't like the taste. She added only little tamarind and that was incompatible with our taste buds.. :) Things have been changed when the amount of tamarind increased, now it has been one of the favourites.. !
fish fillets 6 medium size
Used king fish.
small onions 8
tomato 1 big
garlic cloves 4
red chillies 8
green chillies 3
curry leaves few
cumin seeds 1 pinch
fennel seeds 1 pinch
turmeric powder 1/2 tsp
chilly powder 1 1/2 tsp use kashmiri
coconut milk thick 1 cup
tamarind paste 1 goose berry size
How I prepared it,
Remove seeds from red chillies.
Soak tamarind in 1 cup water for some time and take the extract.
Peel shallots and garlic.
Grind together, garlic cloves,red chillies, shallots, cumin and fennel.
Heat 2 Tb sp of oil in a pan.
Saute the ground mixture in this.
When it changes color, add curry leaves, chopped tomato and turmeric and chilly powders.
Saute and Put fish fillets with salt and tamarind water.
Cook until oil separates on top.
Don't cover the lid while cooking.
Pour coconut milk and place slit green chillies over the curry.
Allow to cook for some time, until the curry is thick.
Adjust thickness by adding or reducing water according to your taste.