Directions
Step 1
In a medium bowl, soak the tamarind pulp in ¼ cup of heat water till mushy, 10–quarter-hour. Add sufficient extra water to measure 2½ cups, then discard the pulp and any seeds. If utilizing tamarind paste, stir it along with 2½ cups of water in a medium bowl.
Step 2
Stir within the coconut milk, season to style with salt, and put aside.
Step 3
To a medium pot over medium-high warmth, add the oil. When it’s scorching and shimmering, add the fish curry masala, coriander, black mustard, cumin, fennel, and fenugreek, and cook dinner till aromatic, 1–2 minutes. Add the curry leaves and cook dinner till they sputter, about 30 seconds. Add the inexperienced chiles (if desired) and onions and cook dinner, stirring sometimes, till the onions are mushy and translucent, 5–7 minutes. Add the ginger-garlic paste and proceed cooking, stirring sometimes, till aromatic and evenly golden, 2–3 minutes extra.
Step 4
Add the reserved tamarind water and convey to a boil, then flip the warmth to medium and cook dinner till barely thickened, 5–7 minutes.
Step 5
Add the eggplant and okra, and convey again to a boil, then flip the warmth to medium-high and cook dinner till the eggplants are mushy however retain some chew, 7–10 minutes. Add the tomatoes and cook dinner till barely tender, 5–8 minutes. Add the fish and proceed cooking till simply agency, 5–7 minutes extra. Take away from the warmth.
Step 6
Garnish with the cilantro and serve with the rice, dosas, or naan.
