Fish Curry

Rinse the fish steaks, dab with kitchen roll. Rub each steak thoroughly with a mixture of pepper, salt and turmeric, heat about 1, 75 cm of oil in a large frying pan and quickly fry the fish in it until golden brown. Drain on kitchen roll while preparing the sauce. Heat 2 tbsp. oil in a large saucepan and gently sauté fenugreek seeds, garlic, onions and ginger until onions are soft and golden. Add cinnamon, pandanus or rampe leaves, curry leaves and powder, heat for 2 min while stirring. Pour in tamarind juice and coconut milk, simmer uncovered until sauce has thickened a tiny bit and thickened. Toss in the fish steaks. Cut very large steaks into portion pieces. Ladle the sauce over the fish and simmer for 10 minutes. Serve hot with cooked long grain rice and vegetable curries.

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