1 lb tuna (cut into 1 inch pieces)
1 tbsp tamarind paste
1/4 cup vinegar
1 med onion, chopped
1 tsp grated fresh ginger
1 tsp salt
6-8 curry leaves
1 piece lemon grass or 2-3 strips lemon rind
1 inch stick cinnamon
1/4 tsp fenugreek seed
1/4 tsp black pepper
1/4 tsp chili powder
1 1/2 cups water
2 tbsp oil
Soak tamarind paste in the vinegar until soft.
Mix until no lumps.
Put all ingredients into pan and mix well.
Set for 45 mins.
Heat mixture and bring to boil.
Reduce heat and simmer uncovered until fish is cooked and gravy is thick.
DO NOT STIR.
Shake pan and turn fish pieces carefully once or twice during cooking.
Serve with white rice.