1 Cut the fish fillets into smaller pieces. Sprinkle the salt and lemon juice on the pieces and let them stand for 2 hours. Put the breading flour, salt and pepper in a plastic bag, put the fish in the bag, shake the bag well. Heat oil in a frying pan,
fry the fish on both sides until it is crisp.
Place the fish into an ovenproof tin.
2 Place the tamarinds in 2 dl of hot water and let them stand for 1 or 2 hours. Then squeeze the tamarinds dry and and drain the juice in a sieve. Pour what is left in the sieve into a bowl and add
1 dl of water. Squeeze the remains of the tamarinds and drain in the sieve again. You should now have 4 dl of tamarind juice, slightly bitter to the taste.
3 Chop the onion and garlic and fry in oil. Add the curry, coriander, and parsley. Fry it briefly and add the tamarind purée and tomato purée. Slice each limo amman into quarters, remove the pips and mix the limo into the tamarind sauce. Let it simmer until about 1 dl of sauce is left.
4 Pour the sauce over the fried fish in the ovenproof tin. Cover with a lid or tinfoil and bake in the middle of the oven at 150 degrees C (302 degrees F) for 1 hour, until the fish has absorbed the sauce.