|1||tablespoon tamarind pulp|
|3||tablespoons hot water|
|2||tablespoons vegetable oil|
|1/2||teaspoon mustard seeds|
|Pinch of fenugreek seeds|
|1||large onion, chopped|
|1/2||teaspoon ground turmeric|
|1/2||teaspoon chili powder|
|1||teaspoon ground coriander|
|Sea salt, to taste|
|1||cup cold water|
|1 1/2||pounds skinless, boneless white fish or salmon, cut into 1 1/2-inch pieces|
|1/2||can (about 7 ounces) coconut milk|
|Cooked rice (for serving)|
2. In a large saucepan, heat the oil over medium heat. Add the mustard seeds. When they start to pop, add the curry leaves and fenugreek seeds. Cook, stirring, for 1 minute or until golden. Add the onion and cook over medium-low heat, stirring occasionally, for 10 minutes.
3. Add the turmeric, chili powder, and coriander. Cook, stirring, for 1 minute. Add the tomatoes and salt. Cook 2 minutes, stirring constantly.
4. Stir in the tamarind liquid and the cold water. Slowly bring to a boil. Lower the heat, add the salmon, and simmer for 5 minutes or until the fish is cooked through.
5. Add the coconut milk and simmer for 2 minutes until it is hot and the sauce thickens slightly. Serve with rice. Adapted from “Simple Ways to Success: Indian’’