BIR Halibut Ambot Tik

Heat the oil in a frying pan over medium high heat. When visibly hot, stir in the chopped onion and fry for about 3 minutes or until soft and translucent.

Add the garlic and ginger paste and the chilli paste and fry for a further 30 seconds.

Now add the tomato puree and bring to a simmer. Then add about half of the base curry sauce and bring that up to a simmer too. As the base cooks down, add more, only stirring if the sauce is sticking to the pan.

Stir in the tamarind and kokum berries along with half of the soaking water and bring to a rolling simmer. If you prefer more sauce, add more base sauce or more of the soaking water which will give you a more sour flavour.

Cook the sauce down until you are happy with the consistency. Just before it is to your liking, add the fish and continue cooking until just cooked through.

Season with salt to taste and serve with rice and lime wedges.