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Method :
Cut
each fish fillet into 2-3 pieces. Peel onions and garlic and chop finely.
Shred ginger. Slice tomatoes and chilies.
Heat
oil in a large saucepan and fry cumin, fennel, ginger, onion and garlic
for 3 minutes. Add tomato and half the chilies and fry for a further 2
minutes. Soak tamarind in water, squeeze, strain and add together with
chopped lemon grass and curry leaves. Cook for 2 minutes. Sprinkle on
curry powder, chili powder, turmeric and pour on warm water or fish stock.
Stir thoroughly and bring to the boil.
Coat
fish fillets lightly with salt and cornflour and drop into the boiling
sauce. Cook on moderate heat for 6 minutes, then remove fish and set
aside.
Bring
sauce to the boil and simmer until it reduces and thickens slightly.
Thicken with a little cornflour if necessary. Add salt to taste. Return
fish to the sauce, reheat and then spoon onto a serving dish.
Garnish with the remaining sliced green chilies and a little dry fried
onion.
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