Curry leaves have nothing to do with curry powder. They are tropical leaves with very strong flavor, just a few leaves change the flavor of the curry. This sweet and sour sauce brings out the wonderful flavor of the fish. Serves 6 5 tablespoons vegetable oil 2 teaspoon coriander seeds 2 teaspoons cayenne pepper 1 teaspoon fenugreek seeds 13/4cup finely sliced onions 2 tablespoons tamarind pulp 1 teaspoon mustard seeds 15 fresh curry leaves 2 tablespoon minced garlic 1 teaspoon ground turmeric 4 tablespoons jaggery or brown sugar salt to taste 1 pound thick fillet of red snapper 3 fresh curry leaves for garnish 1. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add coriander seeds, cayenne pepper and fenugreek seeds and saute till the spices change their color, about 5 minutes. 2. Add the sliced onions and fry until they are golden brown, stirring occasionally, about 8 minutes. Remove and spread the mixture on a tray to cool. 3. Transfer the onion mixture in a food processor or a blender and grind it to a fine paste. Add the tamarind pulp and a little water to make it smooth. 4. In a large skillet heat the remaining oil over medium heat. Add the mustard seeds and fry. As soon as they begin to pop, about 3 minutes add the curry leaves, minced garlic and turmeric. Add the ground onion paste and stir well. Add water to make a sauce consistency. Add jaggery and salt and bring it to boil. Remove any scum from surface with a slotted spoon and then gently place the red snapper. 5. Cook till the fish fillet is fully cooked and flakes easily, about 10 minutes. 6. Transfer it to a serving dish and garnish with fresh curry leaves.