Main Ingredient - Fish/tomatoe puree

Ingredients
1kg sliced fish
250ml tomato puree
1 small onion, chopped
2 large ripe jam tomatoes
2 tablespoons tamarind
1 stick curry leaves
1 tbs curry powder
1 tbs fish masala
1/2 tsp turmeric powder
3 pieces of fresh garlic, chopped
1 tsp jeera seeds
coriander to garnish
2 tbs cooking oil
salt

Method
Fry onion, garlic, jeera seeds and curry leaves in oil until translucent on medium heat. Add curry powder, turmeric and fish masala. Add chopped tomatoes and stir. Allow to simmer on low heat for 2 minutes. Add tomato puree. Simmer until heated through. Next add tamarind (dissolved in half cup warm water and seeds removed). Bring to the boil on medium heat. Add salt to taste. Stir. Then add sliced fish. Stir once gently and allow to cook on medium to low for a further 15 to 20 minutes. Garnish with chopped coriander. Serve hot with rice.

Submitted by - Ronitha Davenarain