FISH CURRY FROM THE ISLAND OF BALI

This is a curry that can be made with fish or shrimp. I used  a combination of both. It is different from other curries as it has a tangy, sweet and spicy taste to it. Also, it uses no coconut!
Serves 4 to 6.



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Ingredients
2 pounds fish fillets (You can use any firm white flesh fish)
or
11/2 pound shrimp
2 TBS oil
1 TBS shrimp paste or 1 TSP anchovies paste
2 big onions roughly chopped
1 TBS ginger garlic paste
4 to 6 dried red chili (Kashmiri chilies)
2 TSP red chili powder
1 TSP turmeric powder(Haldi)
1 TBS dark soya sauce
2 TSP sugar
2 tsp tamarind pulp soaked in 1/2 cup hot water and then strained.
1 cup water
Salt to taste
Boiled rice, to serve

Method
-Pat dry the fish fillets or shrimp and marinate with 1 TSP red chili powder, 1 TSP turmeric powder and salt
-Grind the onions, shrimp paste, red chilies, ginger garlic to form a smooth paste in a food processor.
-Heat the oil in a pan and add the paste. Fry till it gives out rich  aroma.(About 6 to 7 minutes on medium flame) Stir so that the paste does not stick to pan.
-Add the 1 TSP red chili powder, soya sauce, Sugar and the strained  tamarind juice and simmer for 5 minutes.
-In a separate pan, fry the fish fillets for 2 to 3 minutes on each side, turning only once so that they remain firm and don't break. Lift out with a slotted spoon and transfer into pan with sauce.
-If using shrimp, no need to fry it first, just add in pan with sauce.
-Check for flavor and add more salt, sugar or tamarind juice according to taste.
-Simmer the fish or shrimp for about  5 to 7 minutes and serve with boiled rice.