1 tablespoon cooking oil
1 teaspoon mustard seed
2 tablespoons chopped fresh ginger
1 cup chopped onions
2 cups water
1 tablespoon tamarind paste
2 tablespoons coriander powder
1/2 teaspoon ground red pepper
salt to taste
1/2 pound cod fillets, cut into 1 inch cubes
fresh curry leaves (optional)
Heat oil in a saucepan over medium-high heat. Cook mustard
seeds in hot oil until they begin to crackle. Stir in ginger
and onion; cook for 5 minutes.
Pour in water, and stir in tamarind paste.
Bring to a boil, then season with coriander, chile powder, and
salt. Reduce heat to medium-low, and cook on for 15 minutes,
stirring occasionally.
Cook fish in sauce until fish is cooked through.
Serve garnished with fresh curry leaves.
