cloves garlic, 1 thumb-size ginger, 3
onions- blended to a paste
fist sized tamarind soaked in 1/4 cup
water - squeeze tamarind juice from pulp
Method :
Marinate the fish in 2 tsp of
salt. Fry fish for 10 minutes in a pan
and remove. In a separate pan, heat oil. Put in the mustard seeds and fry
together with the blended paste. Add the remaining 2 tsp of salt
and cook till it turns brown for 20 minutes. Add curry and chili powder and
stir well. Place water and cook further for
20 minutes. Put in the fried fish and ladies
finger, add the tamarind juice and mix well, slowly. Add the milk. Lastly, add the coriander leaves
and bring to a boil for 10 minutes. Serve hot in a bowl, decorated
with sliced tomatoes. Best eaten with rice or chapati.