Madras Red Fish Curry (Meen Kari)

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1 1/2 pounds of skinless and boneless non-oily fish fillets, such as sole or flounder, cut into 4 serving pieces

1 tablespoon of curry powder 1/2 cup of unbleached flour for dusting, recipe follows

Coarse salt to taste

3 tablespoons of light vegetable oil

1/2 cup of finely chopped onions

1 teaspoon of finely chopped garlic

1 tablespoon of ground red pepper, paprika, or their combination

1 teaspoon of mustard powder

12 kari leaves or 2 bay leaves

2 cups water

1/2 pound of plum tomatoes, peeled, seeded, and chopped

1/4 cup tamarind water, or 1 teaspoon tamarind paste dissolved in 1/4 cup of hot water, or 1 teaspoon prune paste mixed with 1 teaspoon lemon juice

Kari or cilantro sprig for garnish

CURRY POWDER

2 tablespoons of coriander seeds

2 teaspoons of fenugreek seeds

1 teaspoon of mustard seeds

1 teaspoon of cumin seeds

1 teaspoon of black peppercorns

1/2 teaspoon of fennel seeds

1 (3-inch) stick cinnamon

5 whole cloves

1 tablespoon turmeric

1 teaspoon of ground red pepper