KANGI Bombay Fish Curry Some fish curries have Cocoanut Milk. This one does not. Make it as hot or as mild as you like it. 2 Tbls Ghee OR Oil 1/4 cup Tomato Paste 1 Tbl Green Masala (see below) 2 tsp Fish Masala (see below) 1/4 tsp ground Turmeric 1/2 tsp ground Cumin 1/2 tsp Salt 3/4 cup Water 2 Tbls Tamarind juice 2 lbs Fish (Bass, Snapper)           (cut into 2" thick slices) GREEN MASALA 1/2 cup fresh Coriander (Celantro)           (leaves only - no stems) 8 medium cloves of Garlic 8 medium fresh Green Chilis 1/2 tsp Salt           Process into a smoth paste.           Refrigerate for up to 2 weeks. FISH MASALA 1 Tbl Red Pepper Flakes 1 Tbl ground Cumin 1 Tbl ground Coriander 1/4 tsp ground Cardamon 1/4 tsp ground Turmeric 1/4 tsp Mustard powder           Store in a small dry jar. 1. In a frying pan, heat Ghee OR Oil. 2. Add Tomato Paste,on medium heat,           stir fry for 1 minute. 3. Add Green Masala, Fish Masala, Turmeric, Cumin & Salt,           stir fry for 2 minutes. 4. Add Water & Tamarind Juice, stir, bring to boil,           add Fish pieces, turning to coat with the sauce. 5. Reduce heat, cover, simmer for 15 minutes,           turning the fish pieces halfway through the cooking time. 6. Serve, spooning the sauce over the fish.