8-10 pieces sliced fish (We used 5 finger brim)
1 large onion
4-5 grated tomatoes
8-10 green chillies
6-8 small brinjal slit crosswise
1 sachet tomato paste
8-10 cloves garlic
2 tbspn masala
Salt to to taste
150 gm tamarind pulp
Heat oil fry onion chilli n a handful of curryleaves.
Add 1/2 tsp tumeric add tomato paste cook off a few seconds.
Add masala n gingergarlic and tomatoes.
Cook a few minutes.
Add brinjal and garlic, cook on low till brinjal is almost cooked.
Add tamarind pul . As soon as it starts to boil add fish pieces.
Shake pot to coat fish pieces.
Cook on low till fish is done n brinjal n garlic are cooked through.
Add dhania n halved boiled eggs
Prepared, tried and tested by: Charmaine Pillay
