Chilli tamarind fish curry Ingredients30ml (2 tbsp) tamarind paste250ml (1 cup) water60ml (1/4 cup) oil10ml (2 tsp) cumin seeds5ml (1 tsp) mustard seeds2ml (1/2 tsp) fenugreek seeds3-5 curry leaves2 dried red chillies1 large onion, sliced2 garlic cloves, finely chopped45-60ml (3-4 tbsp) fish masala (depending on strength)250ml (1 cup) grated tomato5ml (1 tsp) salt5ml (1 tsp) sugar1kg fresh, sustainable line fish, deboned and slicedFresh coriander, chopped, to serveHard-boiled eggs (optional), to serveMethod:Soak the tamarind paste in water for 30 minutes, then strain through a sieve, squeezing all the liquid from the paste. Discard solids and reserve the tamarind water.Heat oil in a flat saucepan large enough to accommodate all the sliced fish in a single layer. Add cumin seeds, mustard seeds, fenugreek seeds, curry leaves and chillies, and fry for a minute, until fragrant.Add onion and garlic and stir-fry until onion begins to turn golden. Stir in masala, tomato and salt, and cook for 8-10 minutes or until the oil surfaces. Add tamarind juice and sugar, cover and cook for about five minutes, until thickened. Place the fish into the gravy and spoon some of the gravy over the fish.Do not stir. Simmer on moderate heat until fish is cooked through. Serve on a bed of plain cooked rice, garnished with coriander and boiled eggs. You can also add vegetables, such as cubed butternut, potatoes and aubergines...