Serving the Guest: A Sufi Cookbook
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Whatever that Presence gives us
we take in. Earth signs feed.
Water signs wash and freshen.
Air signs clear the atmosphere.
Fire signs jiggle the skillet,
so we cook without getting burnt.
Fish Curry
Total time: 1 hour
3 lbs. firm white fish
3 cups yogurt
2 tsp. salt
1-½ tsp chili powder
2 tsp. ground coriander
¼ cup finely chopped fenugreek leaves (optional)
2 tbsp. minced garlic
1 tbsp. tamarind concentrate, diluted in ¼ cup water
2 tbsp. minced ginger
1 cup water
6 tbsp. mustard oil
1 tsp. fenugreek seeds
¼ cup lemon juice
1 lb. sliced tomatoes

Rinse and dry the fish, and cut into large pieces. Combine the yogurt, salt, chili powder, coriander and fenugreek leaves, then add the fish and stir gently. Marinate the fish for 30 minutes in a cool place. Using a blender, food processor or mortar and pestle, smash the garlic and ginger together and blend in ¼ cup of water. Remove to a small bowl and blend in the tamarind concentrate. Set aside.

In a large frying pan over medium heat, heat the mustard oil, then add the fenugreek seeds and fry until brown. Add the fish, the garlic/ginger/tamarind mixture, and the remaining ¾ cup of water, bring to a simmer, and cook gently for about 20 minutes, until the fish is cooked through. Shortly before serving, stir in the tomato slices and lemon juice, and cook for another 5 minutes.