Fish Curry

It has been a number of years since Delia has shared this recipe with me but I have yet to master it!! I am still learning to fine tune it...having Delia's fish curry with some yoghurt is just heavenly but for lunch yesterday I decided to serve it with a side of tapioca...it was a very satisying lunch and strangely we were a wee bit intoxicated later!

Ingredients
5 slices fish of your choice
30 dried chillies, soaked for an hour in hot water and then ground in a blender with 1-2 tsp of cumin and equal portion of coriander and some turmeric. (Add some 1/4 cup of water to ease with the blending)

Fry in some oil the following and reserve half the portion:-
10-15 small onions, sliced
5 pips of garlic sliced
2 inch ginger sliced
Some curry leaves
4 green chilies sliced

1 tablespoon or more of mixed spices of alba, fennel, cumin, mustard seeds (I used a store bought packet of mixed spices)
Half a bowl of tamarind water
2 tomatoes - quartered
1 coconut milk
Salt and Pepper

Method

Remove the fried onions and separate it to 2 portions, add some oil and fry the mixed spices till they start to splutter then add one portion of the fried onions and stir for 2 minutes before adding the ground chili, lower the heat and stir this mixture for at least 10-12 minutes to ensure that the chili is cooked well, add some salt too, if need be add more oil. After 15 minutes add the tamarind water and let it boil, when it comes to a boil add the fish pieces and let it boil some more before adding the coconut milk, adjust to taste with salt and pepper or more tamarind if required. After the next boil remove the pan from the fire and let it sit with the lid closed until ready to be served.