Madras Red Fish Curry Meen Kari

Ingredients

• 1 1/2 pounds of skinless and boneless non-oily fish fillets, such as sole or flounder, cut into 4 serving pieces
• 1 tablespoon of curry powder 1/2 cup of unbleached flour for dusting, recipe follows
• Coarse salt to taste
• 3 tablespoons of light vegetable oil
• 1/2 cup of finely chopped onions
• 1 teaspoon of finely chopped garlic
• 1 tablespoon of ground red pepper, paprika, or their combination
• 1 teaspoon of mustard powder
• 12 kari leaves or 2 bay leaves
• 2 cups water
• 1/2 pound of plum tomatoes, peeled, seeded, and chopped
• 1/4 cup tamarind water, or 1 teaspoon tamarind paste dissolved in 1/4 cup of hot water, or 1 teaspoon prune paste mixed with 1 teaspoon lemon juice
• Kari or cilantro sprig for garnish
• 2 tablespoons of coriander seeds
• 2 teaspoons of fenugreek seeds
• 1 teaspoon of mustard seeds
• 1 teaspoon of cumin seeds
• 1 teaspoon of black peppercorns
• 1/2 teaspoon of fennel seeds
• 1 (3-inch) stick cinnamon
• 5 whole cloves
• 1 tablespoon turmeric
• 1 teaspoon of ground red pepper

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