Jiten's variation on Malwani seafood curry

Ingredients

• 2 to 2.5 Pound Cod or Scallops or Shrimp, You can use any combination of these.
• 20 Curry leaves, Indian stores have these, ask at the counter.
• 2 Cup Onions, sliced
• 3 T. Ginger, siced
• 2 T. Garlic, Whole Foods and Trader Joe's have peeled frozen garlic.
• 1.5 t. Turmeric
• 2 t. Garam Masala, powdered
• 1 coconut milk can
• 2 Cup Tomatoes, fresh or canned
• 2.5 T. Tamarind concentrate, Indian stores have these - Deep brand.
• 1 Cup Water
• 1/3 Cup Oil
• 1 T. Salt

Steps

1. Heat oil
2. Add curry leaves and fry for 30 seconds
3. Add onions and saute until onions are light brown, about 15 minutes
4. Add ginger and garlic and saute for about 4 minutes
5. Add Garam Masala and Turmeric and saute for 30 seconds
6. Add tomatoes and saute until the oil seperates from the gravy, about 10 minutes
7. Add tamarind paste, mix and saute for 5 minutes
8. Turn off the heat, add one half cup of water and mix
9. Blend the curry for 5 minutes in electric blender and let cool
10. Put the curry back into the pot, use half cup of water to wash the blender and add to the pot
11. Add the coconut milk, mix and gently heat the curry
12. Cook the coconut milk (5 to 10 minutes) while stirring constantly
13. Increase the heat, bring to a boil (while stirring constantly)
14. Add the seafood and cook for 5 to 7 minutes (reduce heat after 2)
15. Adjust the seasonings, garnish with cilantro (optional) and serve