Fish Mappas

Nilesh Singhvi, chef of The Bombay Club's recipe. 

1 pound fresh sea bass fillet
1 tablespoon fresh lemon juice
1 1/2 tablespoons peanut or vegetable oil
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds (available at Asian markets, as are many of the ingredients listed here)
1 medium onion, peeled and chopped
12 cloves garlic, peeled and chopped
1 1-inch piece of fresh ginger, peeled and roughly chopped
4 green chilies, split in two
1 sprig curry leaves
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon powdered black pepper
1/2 teaspoon ground coriander
2 tablespoons tamarind pulp (use less to decrease sourness)
Salt to taste
3/4 cup coconut milk

Fill a bowl with enough water to cover the fish and add the lemon juice. Cut the fish into six pieces and place in the water.

Heat oil in a sauté pan over medium heat, add mustard seeds and let them crackle. Add fenugreek seeds and fry until they are golden.

Add the chopped onion, lower the heat and sauté for 15 to 20 minutes until it becomes translucent. Add garlic, ginger, chilies and curry leaves, and sauté for two minutes.

Dissolve all the powdered spices in four tablespoons of water. Add to the sauté pan and fry for a few seconds. Add tamarind and cook for a few minutes, stirring frequently.
Add salt to taste.

Stir in the coconut milk and cook for a few minutes. Remove the fish from liquid and add to the pan. Cover it, cooking for about five to seven minutes until the fish is
opaque.

Serve hot with boiled or steamed rice. It serves two.

Related Ingredients...