Fish curry:
Blend the following:
½ cup water.
½ dozen cloves garlic.
½ red onion.
2 tablespoons tamarind puree.
1 to 2 tablespoons Kashmiri chili powder.
10 mm ginger.
1 tablespoon coriander.
2 teaspoons cumin.
1 teaspoon turmeric.
½ teaspoon fenugreek powder.
¼ teaspoon ground cloves.
In a pan fry the following:
3 tablespoons butter.
½ chopped red onion.
1 dozen anchovies.
½ teaspoons black mustard seeds.
Then add the following:
400 ml coconut milk.
1 cup water.
1 or 2 chopped tomatoes.
The curry paste.
¼ cup tomato paste.
2 tablespoons soy.
2 tablespoons worcestershire.
2 tablespoons rice wine.
1 to 2 tablespoons xo.
1½ teaspoon brown sugar.
A few splashes smoked tobasco.
Turn off and allow to poach:
350 gm small fish fillets.
150 gm raw scrimps.
