600g ikan tenggiri, cut into 1.5cm thick slices
2 cloves garlic, sliced thinly
2 big onions, sliced thinly
2 tbsp tamarind, add 1/2 cup water, squeeze and strain the juice
1 sprig curry leaves
1/2 cup pati santan
1 cup general santan
1 1/2 tbsp chilli boh
1 tsp tumeric powder
1 tsp coriander powder(ketumbar)
1/2 tsp mustard seeds (biji sawi)
1/2 tsp fenugreek (halba)
1/2 tsp cummin seeds (jintan putih).
2 tomatoes (halved)
2 brinjals (halved lengthwise, then cut into 4cm pieces)
2 green chillies (cut into halves and remove theseeds).
Heat oil in pan, fry garlic and onions tillsoft. Add in (b) and fry for a minute. Mix in (a) and curry leaves and fry until fragrant.
Put in general santan, tamarind juice and (c). Bring to a boil and add a pinch of salt. When brinjals are cooked, add in fish. Cover and bring to a boil. Pour in pati santan and simmer for 2 to 3 minutes. Serve hot.