Red Snapper with Curry-Leaves Flavor

Curry leaves have nothing to do with curry powder. They are tropical leaves

with very strong flavor; just a few leaves change the flavor of the curry. This

sweet-and-sour sauce brings out the wonderful flavor of the fish.

SERVES 6

5 tablespoons vegetable oil

2 teaspoons coriander seeds

2 teaspoons cayenne pepper

1 teaspoon fenugreek seeds

1 3/4 cups finely sliced onions

2 tablespoons tamarind pulp

1 teaspoon mustard seeds

15 fresh curry leaves

2 tablespoons minced garlic

1 teaspoon ground turmeric

4 tablespoons jaggery or brown sugar

salt to taste

1 pound thick fillet of red snapper

3 fresh curry leaves for garnish

Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add coriander seeds, cayenne pepper, and fenugreek seeds. Sauté till the spices change their color—about 2 minutes.Add the sliced onions and fry until they are golden brown. Stir occasionally—about 8 minutes. Remove and spread the mixture on a tray to cool.

Transfer the onion mixture in a food processor or a blender. Grind it to a fine paste. Add the tamarind pulp and a little water to make it smooth.

In a large skillet, heat the remaining oil over medium heat. Add the mustard seeds and fry. As soon as they begin to pop—about 3 minutes—add the curry leaves, minced garlic, and turmeric. Add the ground onion paste and stir well. Add water to make it a sauce consistency. Add jaggery and salt and bring it to boil. Remove any scum from the surface with a slotted spoon and then gently place the red snapper.Cook till the fish fillet is fully cooked and flakes easily—about 10 minutes.

Transfer it to a serving dish and garnish with fresh curry leaves.