SOUR FISH CURRY                        Servings:

1   lb.       fish, whole or fillets   1/2 c.    hot water
1 T. + 1 tsp. tamarind pulp (or 2 1/2 T. lemon juice)
1             onion, chopped           1   tsp.  ground turmeric
3   cloves    garlic                   1   tsp.  chili powder
1/2 T.        fresh ginger, chopped    1/4 c.    oil
1   T.        ground coriander         4   tsp.  vinegar or lemon juice
2   T.        ground cumin             1   tsp.  salt

    Soak tamarind pulp in hot water for 10 minutes.  Rub the pulp off the
seeds and dissolve it in water.  Strain liquid; discard seeds.  In a blender,
puree onion, garlic, ginger and 1 tsp. tamarind liquid.  Mix in the ground
spices.  Heat oil in a saucepan.  Fry the spice mixture until it thickens
and darkens, stirring constantly.  Add vinegar, salt and the rest of the
tamarind liquid.  When it comes to a boil, add fish.  Add boiling water if
necessary to immerse fish.  Simmer 8-10 minutes until fish is cooked through.

Source: Nancy Kuwabara