Fish Curry


3 1/2 lbs. filleted fish
Dash of salt
1/2 tsp. turmeric powder
1 Tbs. chili powder
2 Tbs. fish sauce
1 tsp. pounded/crushed garlic
2 Tbs. pounded/diced and smashed onion
1 inch ginger root
1/2 cup tamarind liquor (yes, there is such a thing ~ you can substitute some cooking  sherry  with  or  without  tamarind  pulp  in  it,  but  it  won’t  be  exactly  the same, of course…)
5 oz. oil
1/4 cup snipped coriander leaves
Water to cover fillet


Marinate  the  fillet  of  fish  with  salt,  turmeric,  chili  powder  and  fish  sauce.  Put  marinated  fish  together  with  garlic, onion, ginger, tamarind liquor and oil in cooking pot with sufficient water to cover all. Bring to boil and continue for 15 minutes. Sprinkle the coriander leaves and remove from stove. Serves a dozen people.


Notes and Instructions