Homemade Sour Fish Curry

• 500 grams tuna fish fillets-skin, removed
• 5 cloves tamarind dry, also Known As Brindleberry, Brindall Berry, Malabar Tamarind, Kodumpuli
• 350 millilitres water divided
• 1 teaspoon black pepper
• 1/2 teaspoon ginger freshly chopped
• 1/2 teaspoon garlic chopped
• 1/2 teaspoon chili powder
• 1 stick cinnamon small one
• 1 each cloves, ground

1. Wash, remove skin, and cut fish fillets into about 15 pieces each.
2. Now in a small saucepan boil gambooge with 100 ml water.
3. When it comes to a boil, remove from heat and let cool.
4. Once cooled, place the gambooge and the water that is in the pan into a blender.
5. Add pepper, ginger, garlic, chili powder, clove and one inch sized cinnamon stick.
6. Blend until you have a coarse paste.
7. Place fish into a clean skillet or wok.
8. Add the remaining 250 ml water and gambooge paste.
9. Mix well.
10. Now cook fish over medium heat about 30 minutes or completely dry.
11. Enjoy.

tamarind, water, black pepper, ginger freshly, garlic, chili powder, cinnamon

Taken from recipeland.com/recipe/v/homemade-sour-fish-curry-52209 (may not work)