Easy to make and full of flavors this gem of a recipe comes from a friends kitchen in Chennai .
500 Grams Pomfret / Sole / Singhara
10 Black Pepper Corn.
15 Curry Leaves.
6 Green Chilies ( chopped )
1/2 Onion ( chopped )
6 Garlic Flakes.
1/4 Teaspoon Turmeric / Haldi Powder.
1/2 to 1 Tablespoon Tamarind Extract ( thick paste ).
Cut the fish into ' kabab size ' chunks .
In a wok in very little oil roast the peppercorns for 30 seconds , then add the garlic , onion , curry leaves and green chilies .
Stir fry a minute , cool and make into a fine paste . Add the salt , turmeric and tamarind to the paste .
Marinade the the fish for about hour or two in the paste .
Take a non stick frying pan , heat two tablespoons oil and fry the fish on both sides for about 3-4 minutes on each side till the fish is done .
Serve straight away - great as finger food or a main dish !