Hot and Sour Fish Curry

Dinner Lunch Thai

500g firm fish fillets, cut into 2-3 cm chunks
1 tablespoon of tamarind paste
Half a cup of hot water
1 medium white or brown onion
3-4 tablespoons of extra virgin olive oil
3 cloves of garlic or 3 teaspoons of minced garlic
1 teaspoon of minced ginger or 1-2 cm knob of fresh ginger
1 teaspoon ground turmeric
1-2 teaspoons ground cumin
1-2 tsp chopped or minced red chilli (optional or add more if you like extra spice)
Half a teaspoon ground fenugreek
2 tablespoons lemon juice
Hot water, extra

Add garlic, ginger, tamarind, chilli, onion and hot water to food processor and blend to a smooth paste.
Add the ground spices and blend them into the paste until fully mixed through.
Heat the olive oil in a heavy-based saucepan over low-medium heat and fry the paste until it thickens and starts to darken.
Add the lemon juice and enough hot water that you will be able to immerse the fish.
When the liquid comes to the boil, add the fish and simmer gently until cooked (this should only take a few minutes, depending on the type and thickness of the fish).
Strain the fish and serve with your favourite side dish.