Instructions: Method:
SEASON fish with salt and pepper and leave aside for 10 to 15 minutes. Fry fish in hot oil for 1 to 2 minutes on both sides.

Heat oil and saute fennel, mustard seeds, curry leaves and lemon grass until fragrant. Add ground ingredients and fry until fragrant and oil separates. Pour in tamarind juice and coconut milk. Bring to a slow boil. Add eggplant, ladys fingers and green chillies; simmer for 5 to 10 minutes.

Put in tomatoes and fish and cook for 5 minutes. Add seasoning and bring to a slow boil for 1 to 2 minutes or until oil comes to the surface.

Dish out and serve with white rice.

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