This curry is the perfect balance of spice, heat and sour cooked from scratch. Fish like Pomfret, King Mackerel or other white fleshed fishes such as sea bass, gilt-head bream or tilapia are also suitable for this flavorful curry.
Most importantly, only use fresh fish and do not over cook them or the flesh will be tough!
This curry is best prepared at least a couple of hours ahead of meal time, to allow the fish to soak up the flavors of the spices and tamarind.
This dish goes so well with poured over steaming hot rice or used as a dipping sauce with Roti / Naan as well as baguette.
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Cook - Eat - Laugh
