To marinate the fish:
1 teaspoon lemon juice
1 1/2 teaspoons curry powder
2 teaspoons light brown sugar
1 tablespoon tamarind paste *
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon olive oil
1/8 teaspoon salt (or to taste)
10 to 12 ounces of white, lean fish fillets (about 1 big or 2 small fillets) **
To grill the fish:
1/2 cup large-diced tomatoes (orange tomatoes work really nicely, but any variety will do)
2 tablespoons thinly sliced red onions (fill a quarter cup halfway)
1/2 teaspoon lemon juice
1 tablespoon tamarind paste
1/4 to 1/4 teaspoon crushed red pepper flakes
1 teaspoon brown sugar
1 teaspoon curry powder
1/2 teaspoon olive oil
1/8 teaspoon salt
optional: 1 teaspoon minced parsley (for garnish)
* You can normally find tamarind paste in Indian, Middle Eastern, and Asian markets, specialty food stores, and even sometimes a very well-stocked supermarket.
** catfish is pictured, but you could use tilapia, cod, carp, branzino, or any other similar fish
Find it online: https://cardamomandtea.com/527/sweet-sour-spicy-masgouf/