Tamarind Fish Curry

500g fish steaks (such as mackerel)
1 tsp salt
½ onion, sliced
1 ½ tsp soya oil
½ cup coconut milk
2 tsp chilli powder
1 green chilli
½ cup water
1 walnut-sized piece of tamarind dissolved in ¼ cup of water
½ tsp black mustard seeds
1 sprig of curry leaves
1 ½ tsp fenugreek seeds

1. Wash fish. Squeeze the tamarind and extract the juice. Repeat 3 times. Heat oil in a saucepan.

2. Lower the heat slightly and add mustard seeds, onions, curry leaves, chili powder and cook for about 1 or 2 minutes. Add tamarind juice. Bring to the boil and add the fish steaks and fenugreek seeds.

3. Cook for about 10 minutes. Shake pan so fish is covered in liquid. Add coconut milk and cook for a further 5 minutes.

4. Curry is ready when a thin film of oil floats on top. Serve with rice or Sri Lankan roti