Serves 4
| 1 | tablespoon tamarind pulp |
| 3 | tablespoons hot water |
| 2 | tablespoons vegetable oil |
| 1/2 | teaspoon mustard seeds |
| 10 | curry leaves |
| Pinch of fenugreek seeds | |
| 1 | large onion, chopped |
| 1/2 | teaspoon ground turmeric |
| 1/2 | teaspoon chili powder |
| 1 | teaspoon ground coriander |
| 2 | tomatoes, chopped |
| 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’’ 
